First off a huge apology to all my forum friends. Things have just been insane recently. Work is crazier than I've ever seen it which means more time in the field and more time doing my reports at the end of the day. Secondly we are in the middle of a record setting heat wave with no end in sight. We have literally hundreds and hundreds of plants in a couple dozen beds we've built all over the property. Those are not on the irrigation system and if not watered daily they will all die and we'll lose a ton of $$ in plants and thousands of hours of work. It is a multi-hour ordeal every day keeping the pants alive. That along with work has severely limited my time here and I've missed a ton of stuff, most especially all the gracious replies to my family rib eye thread last week. There just has not been time t keep up with everything.
We got started at first light yesterday on the yard and got it all done before the temps went into triple digits. I wanted to smoke something. We'd not had pork ribs for a while and they cook pretty quick so got a rack of St. Louis ribs out to defrost. This is one time that I really LOVE the efficiency of the cabinet smoker. It requires very little attention so i wasn't out there all day in the afternoon sun and extreme heat tending it.
The ribs seasoned up with a crazy spice blend I put together two weeks ago.
Onto the smoker about 11:45 running 250 with some cherry wood for smoke
2 1/2 hours pull to glaze and wrap
Very light glaze, wrap, and back onto the smoker
4 1/2 hours they are done and ready to slice
Sliced. Got a bit of a smoke ring this time. Saucy fingers handling the ribs though.....
Another light coat of glaze and they are ready to serve
Plated up with some dill pickle macaroni salad, a pickle a la
SmokinAl
and some baked beans
I'll take this for being well cooked
Y'all know we are not huge fans of sauce, especially a really sweet sauce. The last several racks of ribs were just run start to finish with no steps in between. Wanted just to mix it up a bit this time and do something different, and these came out incredibly well. We like the base flavor of Jeff's sauce but it's just too sweet. Made a batch last week using half of the brown sugar, half of the molasses, and upped the black pepper considerably. this was perfect!! Far less sweet and much more pepper-forward with the flavor profile. The glaze was just some of that sauce with some veggie broth to thin it down. These hit on all the points: perfect bite, great color, excellent flavor, tender and juicy.They went on the smoker later than anticipated so was running higher temp to ensure they got done in time. I think with a bit more cook time
I could have gotten a more pronounced smoke ring. I had a great conversation with
SmokinEdge
about the elusive smoke ring and I think we dialed it down to being the wood I'd been using. He clued me in on the science of how wood is cultivated and the different effects it'll have on the finished product. What a great chat we had and very informative.
Oh well, got to get a few jars of pickles finished up then maybe a margarita and a trip to the pool. Hopefully I won't have heat stroke in the 5 second walk from the patio to the pool. It's well into triple digits with record high temps in the forecast for this afternoon. Y'all stay cool and I'll try to be more responsive this time around.
Robert
We got started at first light yesterday on the yard and got it all done before the temps went into triple digits. I wanted to smoke something. We'd not had pork ribs for a while and they cook pretty quick so got a rack of St. Louis ribs out to defrost. This is one time that I really LOVE the efficiency of the cabinet smoker. It requires very little attention so i wasn't out there all day in the afternoon sun and extreme heat tending it.
The ribs seasoned up with a crazy spice blend I put together two weeks ago.
Onto the smoker about 11:45 running 250 with some cherry wood for smoke
2 1/2 hours pull to glaze and wrap
Very light glaze, wrap, and back onto the smoker
4 1/2 hours they are done and ready to slice
Sliced. Got a bit of a smoke ring this time. Saucy fingers handling the ribs though.....
Another light coat of glaze and they are ready to serve
Plated up with some dill pickle macaroni salad, a pickle a la
SmokinAl
and some baked beans
I'll take this for being well cooked
Y'all know we are not huge fans of sauce, especially a really sweet sauce. The last several racks of ribs were just run start to finish with no steps in between. Wanted just to mix it up a bit this time and do something different, and these came out incredibly well. We like the base flavor of Jeff's sauce but it's just too sweet. Made a batch last week using half of the brown sugar, half of the molasses, and upped the black pepper considerably. this was perfect!! Far less sweet and much more pepper-forward with the flavor profile. The glaze was just some of that sauce with some veggie broth to thin it down. These hit on all the points: perfect bite, great color, excellent flavor, tender and juicy.They went on the smoker later than anticipated so was running higher temp to ensure they got done in time. I think with a bit more cook time
I could have gotten a more pronounced smoke ring. I had a great conversation with
SmokinEdge
about the elusive smoke ring and I think we dialed it down to being the wood I'd been using. He clued me in on the science of how wood is cultivated and the different effects it'll have on the finished product. What a great chat we had and very informative.Oh well, got to get a few jars of pickles finished up then maybe a margarita and a trip to the pool. Hopefully I won't have heat stroke in the 5 second walk from the patio to the pool. It's well into triple digits with record high temps in the forecast for this afternoon. Y'all stay cool and I'll try to be more responsive this time around.
Robert
