I smoked the other half (5 lbs.) of my baby back pork ribs today.
I made up some rub, basted the raw ribs with some store bought sauce so the rub would stick. I used a little less rub this time on 2 racks, the other had almost no rub.
Here are the ready to smoke ribs with rub:
I used cherry wood chips this time instead of apple. Here they are soaking:
Then in they went for about 3 hrs. Here is my delicious smoke:
Last time I did the wet to dry chamber method, this time I did 3-1 method (I changed the 2 to a 1 and omitted the 1). Here are the racks after wrapping in tin foil, ready for another hour.
Here are some of the finished product pics. I only sampled from the one rack, but I'd have to say I preferred the wet to dry method. These were very tasty and tender and juicy, but the flavor seemed better last week with the wet to dry chamber. Also I preferred the fall apart almost flaky texture of the wet/dry meat vs. the more chewy juicy 3-1 method. Maybe the other racks will change my mind?? Anyway, check 'em out!
Delicious, I love this job!
I made up some rub, basted the raw ribs with some store bought sauce so the rub would stick. I used a little less rub this time on 2 racks, the other had almost no rub.
Here are the ready to smoke ribs with rub:
I used cherry wood chips this time instead of apple. Here they are soaking:
Then in they went for about 3 hrs. Here is my delicious smoke:
Last time I did the wet to dry chamber method, this time I did 3-1 method (I changed the 2 to a 1 and omitted the 1). Here are the racks after wrapping in tin foil, ready for another hour.
Here are some of the finished product pics. I only sampled from the one rack, but I'd have to say I preferred the wet to dry method. These were very tasty and tender and juicy, but the flavor seemed better last week with the wet to dry chamber. Also I preferred the fall apart almost flaky texture of the wet/dry meat vs. the more chewy juicy 3-1 method. Maybe the other racks will change my mind?? Anyway, check 'em out!
Delicious, I love this job!
