Here goes nothin'

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kansas city boy

Fire Starter
Original poster
May 5, 2007
Lee's Summit, MO
I'm attempting my first rib smoke tomorrow. I've got two racks of baby backs totalling about 4 pounds. I'm using a dry rub, planning on about 240*. I'm estimating about 2 1/2 hours unwrapped, spraying down with apple cider every hour or so. planning on about another 1/2 to 1 hour wrapped in foil with my sauce. Of course, always flexible with times pending doneness. I'll post updates and pictures if I can.

Wish me luck - can't wait. I almost want to go and do it right now......

I put them on for about 2 hrs and 45 minutes at 240. I was able to maintain that temp. pretty well, but it was windy and rained off an on so it did ad a slight challenge. Sprayed 'em down with apple juice-cap'n Morgan mix (thanks for tip) about every 50 minutes or so. After the 2:45, sauced 'em, and foiled 'em for about 1 hour. This is where I ran into trouble, yet just a minor bump in the road. My Traeger has a digital thermometer to control the temp, but it went hay-wire when I dropped it to 200 for the final hour. It kept climbing to 300 +. So I had to keep going out and turning the grill back on and off b/c 200 is the lowest setting.

After that hour, I pulled them off and let them sit for about 15 minutes.

I can't say that they fell off the bone exactly, but, man were they ever tender and juicy and full of flavor. The only thing that really went wrong was that I didn't scrape enough of the rub residue off prior to throwing them on, so they came out more salty than I prefer- but wonderful if I do say so myself.

So, I attribute this success to either beginner's luck or all of the education I got on this site. Thanks for all the help.....can't wait to do it again.
what do you mean, "didn't srape enough of the rub off"? you leave it on; just use less salt next time. i rarely use any salt in my rubs.
That's what I thought, but this specific recipe suggested it. It was in Raichlen's "BBQ USA" book - Super Smoky Rib Rub - brown sugar, black pepper and coarse salt. I first thought that was a sacrelige, myself, but tasting these boys, I know why it was suggested. Don't get me wrong, still quite tasty. My wife, who has little appreciation for my excitement with smoking meats, thought they were great - It's mainly my taste. Thanks for the input.

ah, i see now. i would just use less salt and leave it on there. i know what you mean by the wife. my wife is tired of "bbq', but doesn't bitch, because she knows how much i like doing it. if she liked pulled pork or turkey meat, it would help. all she likes is brisket and chicken. i like brisket (my favorite), turkey breast, and pulled pork. i might do me a turkey breast, and get her to try it.
Sorry, late post, but jsut going back through and comment on not falling off the bone is I don't want them to. I want to be able to bite into them and convice the meat to come off the bone, I like that bit of power, I don't want the meat to succome to the cooking but to my command presence of biting! Does that make sense? I've never competed, but they say if it falls off the bone in a comp, you'll never win. Great looking ribs! Did you take the membrane off?
Good job KC!

I'm with shell I don't like my rib to fall off the bone I like a little pull left on it - not to much just enough so you can still enjoy chewing those babies! They should pull back from the bone but still be firm enough to let you know your a carnivore! Grrrrrrrrrrrrrrrr meat!
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