I just got a RecTec Stampede pellet smoker and am new to everything here. I've been reading alot and trying to become educated.
I tried some baby back ribs over the weekend and need some feedback on improving.
I had ordered 2 racks from the local butcher, but when I went to pick them up; someone had forgotten to order them...SO, I was forced to go to the local Meijer and get some there (not my first choice by far, but I wanted to still at least try). The ribs didn't say baby back, but rather "top loin back ribs". I assumed that's the same, as they looked the same (yet a bigger version) of the butcher's type.
Here's the cook directions I used:
Trim any hard fat and remove membrane.
Slather with mustard and liberally apply rub.
Preheat smoker to 225 and put ribs on.
Smoke for 3 hours.
Remove ribs and place meat side down in aluminum foil. Put 1 tbsp worth of butter pads and 1/4 cup of brown sugar across rack. Add in 1 cup apple juice. Seal foil around rack and place back on smoker.
Smoke for 2 hours...same 225.
Remove ribs and open foil. Disgard foil, juice, etc. Place ribs bone-side down back on smoker and apply favorite BBQ sauce as desired.
Smoke for 1 hour...same 225 so BBQ sauce get set and become sticky.
Remove ribs, allow 5 minute rest, and eat.
Ok...so the flavor of the ribs was awesome. All the meat came clean off the bone. The only part that wasn't perfect (I'd say) is that the meat didn't just "fall off" and melt in your mount. The mean did come off the bone easily and clean, but it didn't fall apart in your mouth like I've experienced at good BBQ joints.
Maybe this is the best I'll get, but I just feel like something's missing on the finished texture of the ribs.
Is it the ribs I bought, the smoker time/technique, or something else?
Any advice on a better final-product would be greatly appreciated.
I tried some baby back ribs over the weekend and need some feedback on improving.
I had ordered 2 racks from the local butcher, but when I went to pick them up; someone had forgotten to order them...SO, I was forced to go to the local Meijer and get some there (not my first choice by far, but I wanted to still at least try). The ribs didn't say baby back, but rather "top loin back ribs". I assumed that's the same, as they looked the same (yet a bigger version) of the butcher's type.
Here's the cook directions I used:
Trim any hard fat and remove membrane.
Slather with mustard and liberally apply rub.
Preheat smoker to 225 and put ribs on.
Smoke for 3 hours.
Remove ribs and place meat side down in aluminum foil. Put 1 tbsp worth of butter pads and 1/4 cup of brown sugar across rack. Add in 1 cup apple juice. Seal foil around rack and place back on smoker.
Smoke for 2 hours...same 225.
Remove ribs and open foil. Disgard foil, juice, etc. Place ribs bone-side down back on smoker and apply favorite BBQ sauce as desired.
Smoke for 1 hour...same 225 so BBQ sauce get set and become sticky.
Remove ribs, allow 5 minute rest, and eat.
Ok...so the flavor of the ribs was awesome. All the meat came clean off the bone. The only part that wasn't perfect (I'd say) is that the meat didn't just "fall off" and melt in your mount. The mean did come off the bone easily and clean, but it didn't fall apart in your mouth like I've experienced at good BBQ joints.
Maybe this is the best I'll get, but I just feel like something's missing on the finished texture of the ribs.
Is it the ribs I bought, the smoker time/technique, or something else?
Any advice on a better final-product would be greatly appreciated.