Starting my fire and coming up to temp prior to tossing on the baby backs.
Nice pull, subtle smoke ring, and a clean bite. What else could you ask for?
Process:
Smoked at 250F with minor temperature swings between 225-275 F. Utilized a combination of Post Oak and Hickory wood, which honestly gave a really minor smoke profile. I was quote surprised by the mildness, perhaps it was due to a clean fire?
Recipe:
Peel membrane and utilize Malcom Reed's "AP Rub". Applied a binder (mustard) and coated with "THE BBQ Rub". Let it rest for 20 minutes while the smoker was coming up to temperature. 2-2-0.5 for the Method. Once probing at 204 F, I pulled and sauced with Blues Hog "Original", and a light dusting of Heath Riles "Honey Rub". The rub melted into the sauce and gave an extra pop of sweetness. Basted three times every 7-10 minutes with sauce only to set the sticky glaze. Once set, rested on the baking sheet prior to slicing.
It's always a win when the kids ask for more ribs before they've had their mac-n-cheese...Thanks for looking!
- Skip
