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This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough.
Hours on smoker-hours foiled-hours back on smoker naked. please introduce yourself in roll call. the pork forum has lots of great info, check out pork sticky.
This was a partial rack, so I did them 2-2-1 at 250. The flavor and color was awesome, & they had a great smoke ring, but they weren't quite tender enough.
3 hours bone side down, 2 hours foiled meat side down (a little liquid of choice,) 1 hour bone side down w/sauce.
2 weeks ago I did 8 racks - brined for 4 hours - rubbed - membrane demoed after 3 - thin vinegar based sauce add on 2 - thick sauce added on 1 - had to use a fish spatula to lift off grate. Meat was tender, juicy, falling off bone.