Haven't posted any smokes in awhile so here goes.
Been wanting to try something like this for awhile so last night I got some boneless country style ribs and rubbed them with Mad Hunky and into the fridge for the night.
Put them on the smoker with hickory at 9 am. Figured I do a 3-2-1 to start and improvise from there. Yeah, yeah, I know CSRs are strips of the shoulder but 3-2-1 sounded like a good plan.
So after 3 hours, here's what they looked like.
I put them in foil for 2 hours with some apple juice and Captain Morgans. Opened them up and put them back on the grate and started brushing some SBRs cut with the AJ/CM mixture.
After a few coats and about an hour's time they looked like this.
Checked 'em with the Thermapen and they were in the 180s and 190s. So I took them off, cut them into chunks and put them into a foil pan.
Put them back on the smoker with a tad more rub and continued to brush the with the sauce mixture.
By this time -- around 3:30 or 4 pm -- I was having a little trouble keeping the temp above 225°. That diffuser plate really knocks the hell out of burn time. So I took the plate out to get more heat.
Apparently, it's a good idea to remove the 12" thermo before you lift the diffuser plate out lest you bend the thermo.
In all the ruckus of fixing the thermo and getting the lid back on before the drum ran away, I left the plate on the ground. Tina thought that was just fine.
Anyway, I finally pulled them off at about 5 pm for dinner.
They came out pretty good. The outside didn't get as firm or crunchy as I would have liked but I think a little more heat at the end would have taken care of that. The insides were nice and pulled-pork tender. Not bad for imitation burnt ends.
Thanks for looking.
Dave
Been wanting to try something like this for awhile so last night I got some boneless country style ribs and rubbed them with Mad Hunky and into the fridge for the night.
Put them on the smoker with hickory at 9 am. Figured I do a 3-2-1 to start and improvise from there. Yeah, yeah, I know CSRs are strips of the shoulder but 3-2-1 sounded like a good plan.
So after 3 hours, here's what they looked like.
I put them in foil for 2 hours with some apple juice and Captain Morgans. Opened them up and put them back on the grate and started brushing some SBRs cut with the AJ/CM mixture.
After a few coats and about an hour's time they looked like this.
Checked 'em with the Thermapen and they were in the 180s and 190s. So I took them off, cut them into chunks and put them into a foil pan.
Put them back on the smoker with a tad more rub and continued to brush the with the sauce mixture.
By this time -- around 3:30 or 4 pm -- I was having a little trouble keeping the temp above 225°. That diffuser plate really knocks the hell out of burn time. So I took the plate out to get more heat.
Apparently, it's a good idea to remove the 12" thermo before you lift the diffuser plate out lest you bend the thermo.
Anyway, I finally pulled them off at about 5 pm for dinner.
They came out pretty good. The outside didn't get as firm or crunchy as I would have liked but I think a little more heat at the end would have taken care of that. The insides were nice and pulled-pork tender. Not bad for imitation burnt ends.
Thanks for looking.
Dave