Pulled some ribs out today to smoke. After the rain cleared out around 11am, the sun broke out and it's a nice day outside waiting for relatives to arrive...
Cleaned out the CI pan of ash (I always save the charcoal that forms to use in the next smoke. It heats up fast and throws off immediate TBS while waiting for the wood to catch.)
While the smokehouse came up to temp, I pulled the thawed ribs out of the soaking water, opened the packages then applied the salt and rub. I am leaving the membrane on for juicier ribs A.K.A, the Al Method. I'll hit them with a torch when I pull 'em to crisp up and pop the membrane...
One of the racks had a nice chunk of loin meat hanging off so I cut it then toothpicked it to the end of the rack. That will be the cook's taster cut.
I put the racks on at noon... TBS rolling out the vents. Using pecan and oak because I have it on hand. They have been on for 3 hours...about the check them for doneness...
Cleaned out the CI pan of ash (I always save the charcoal that forms to use in the next smoke. It heats up fast and throws off immediate TBS while waiting for the wood to catch.)
While the smokehouse came up to temp, I pulled the thawed ribs out of the soaking water, opened the packages then applied the salt and rub. I am leaving the membrane on for juicier ribs A.K.A, the Al Method. I'll hit them with a torch when I pull 'em to crisp up and pop the membrane...
One of the racks had a nice chunk of loin meat hanging off so I cut it then toothpicked it to the end of the rack. That will be the cook's taster cut.
I put the racks on at noon... TBS rolling out the vents. Using pecan and oak because I have it on hand. They have been on for 3 hours...about the check them for doneness...
