Pork Back Ribs

[David Burke]

I started seasoning the five racks of ribs the night before by removing the silver skin, injecting apple juice on both sides of the bone (with hopes of keeping the ribs moist without wrapping them), and putting a wet & dry rub of yellow mustard & TexJoy Butt & Rib Tickler pork seasoning. On the morning of the smoke, I started smoking around 6am this morning, to eat them for a late lunch & early dinner, using pecan wood. I’m keeping the temp. @ 225 throughout the whole cook of seven hours.
I uploaded a couple pictures of the cook so far, about halfway through, and will update later on today with pictures of the finished product, showing the whole racks & a cross-section to show a smoke ring. Wish me luck!!

Update!! I cooked them for eight hours, and they were unwrapped the whole time. The apple juice injection paid off!! They were very tender, and juicy. My wife, who is my hardest critic, loved them. My father, who is a major barbecue sauce lover, didn’t use a SINGLE drop of it, and told me that I should start a business.

 

[fivetricks]

That's an interesting smoker. Gives me some ideas for a spare drum I has lying around...

 

[oldsmokerdude]

Good luck, David.....everything looks good so far!

 

[SmokinAl]

Looking good so far!
Keep us posted!
Al

 

[SmokinLogs]

You’ve got my mouth watering, good luck!

 

[David Burke]

That's an interesting smoker. Gives me some ideas for a spare drum I has lying around...

Thank you for the compliment. I like it a lot due to that I can fit a good amount of food on it, and it’s very easy to maintain temperature without using a lot of wood or charcoal.

 

[David Burke]

You’ve got my mouth watering, good luck!

Thank you!! I had my family’s mouth watering too, especially my parents!! Check out the update on my original post to see the final results.

 

[David Burke]

Good luck, David.....everything looks good so far!

Thanks!! I love smoking meats, even more so on the new smoker I have due to that it’s very forgiving & efficient on wood and charcoal. I find it very therapeutic with the unique smell of the wood burning, hearing the “snap & crackle” of the wood when it’s burning down, being patient & slowly waiting for the meat to be just right, and watching your family or guests enjoy the final results of your work. Sharing is caring, right!? Lol

 

[fivetricks]

I just looked that rig up. Not too bad of a price at all! Much less than I would've figured

 

[David Burke]

I just looked that rig up. Not too bad of a price at all! Much less than I would've figured

The former smoker I had was a Char-Griller Smokin Pro. It was poorly made, very hard to keep a consistent temperature on, went through a forty pound sack of wood & a eighteen pound sack of Kingsford charcoal on a eight hour cook, and has half the cooking space compared to the Outdoor Gourmet at the same price. Yesterday’s cook took eight hours, I used 15 pounds of wood, and a third of a eighteen pound sack of Kingsford charcoal, a lot more efficient compared to the Char-Griller Pro. Plus, the Outdoor Gourmet keeps a steady temperature, and they’re no temperature spikes when you add wood or charcoal, which the Char-Griller did ALL OF THE TIME!! To top it off on the Outdoor Gourmet, it’s better design/made, and has more features making it better to cook on & clean up afterwards, again for the same price!! Outdoor Gourmet hands down, especially for a $200 smoker, is a great deal.