- Jun 21, 2007
- 8,432
- 42
I was trying to mix the flavors of the Carolinas and of the southwest. I trimmed the ribs St. Louis style, So hereâ€[emoji]8482[/emoji]s how it went down.
Mixture:
1 cup apple juice
½ cup apple cider vinegar
¼ cup EVOO
2 tablespoons powdered honey
Bagged ribs in zip locks and put bags in a bowl.
Let them sit in the fridge overnight. Rinsed and dried them, then I gave them a good rub down with my Chimayo Mild dry rub. Set the temp 225*-235* using apple wood. Let them smoke for 5 hours straight w/out foil just to test the moisture level when removed from smoker. I think the half racks may have smoked a little quicker than a whole rack usually would. The ribs just started to dry out a little, so I may resort to foiling next time around. The meat was tender and the bones pulled right out but I will use a little more rub next time. Notice the nice way the meat pulled from the bone. Oh well, always another rack...
Mixture:
1 cup apple juice
½ cup apple cider vinegar
¼ cup EVOO
2 tablespoons powdered honey
Bagged ribs in zip locks and put bags in a bowl.
Let them sit in the fridge overnight. Rinsed and dried them, then I gave them a good rub down with my Chimayo Mild dry rub. Set the temp 225*-235* using apple wood. Let them smoke for 5 hours straight w/out foil just to test the moisture level when removed from smoker. I think the half racks may have smoked a little quicker than a whole rack usually would. The ribs just started to dry out a little, so I may resort to foiling next time around. The meat was tender and the bones pulled right out but I will use a little more rub next time. Notice the nice way the meat pulled from the bone. Oh well, always another rack...
