Grabbed a STL rack from Harris Teeter when they were on sale recently. My kiddo prepped them Sunday evening and started dry brined them in Meat Church Honey Hog Hot.
Added another light layer to it Monday morning.
Filled the charcoal basket of the Bronco with KBB and lit a firestarter off to one edge. Let it go 30 min, added a couple of applewood chunks, the heat diffuser and the grate and let that preheat for 20 min or so. Got the ribs on around 9:30am. Just had the one rack for us, so I used the grate for the ribs.
I let that roll for 5 hours anticipating ~6 hour cook. Temps were stable averaging around 235F. At 2:30pm I checked them, they were looking real nice and a little farther along than I thought.
I sauced them up with the Raspberry Chipotle and added some corn on the cob with a SPOG. Let that go another 45 min, they were probe tender and about 204F IT.
My kiddo and I skipped lunch (wife was working) so I just hit them one more time with the sauce and sliced them up for us immediately. They were super moist and tender, not fall off the bone but getting into that neck of the woods (how we like 'em).
My wib critic gave it two sticky thumbs up, she'd been waiting for this all week.
IMO they were some of the best wibs I've made - very tender and moist, and the rub & sauce combo was just outstanding. With each bite you got that sweetness first, but as you kept going that heat was building up. I think I have just settled on applewood with pork too, that smell coming off the smoker is heavenly to me. We did manage to save several wibs for SWMBO, good thing too because she was so busy at the hospital she only got to pick at her lunch all day. She prefers dry wibs, but really liked the spiciness of these.
Added another light layer to it Monday morning.
Filled the charcoal basket of the Bronco with KBB and lit a firestarter off to one edge. Let it go 30 min, added a couple of applewood chunks, the heat diffuser and the grate and let that preheat for 20 min or so. Got the ribs on around 9:30am. Just had the one rack for us, so I used the grate for the ribs.
I let that roll for 5 hours anticipating ~6 hour cook. Temps were stable averaging around 235F. At 2:30pm I checked them, they were looking real nice and a little farther along than I thought.
I sauced them up with the Raspberry Chipotle and added some corn on the cob with a SPOG. Let that go another 45 min, they were probe tender and about 204F IT.
My kiddo and I skipped lunch (wife was working) so I just hit them one more time with the sauce and sliced them up for us immediately. They were super moist and tender, not fall off the bone but getting into that neck of the woods (how we like 'em).
My wib critic gave it two sticky thumbs up, she'd been waiting for this all week.
IMO they were some of the best wibs I've made - very tender and moist, and the rub & sauce combo was just outstanding. With each bite you got that sweetness first, but as you kept going that heat was building up. I think I have just settled on applewood with pork too, that smell coming off the smoker is heavenly to me. We did manage to save several wibs for SWMBO, good thing too because she was so busy at the hospital she only got to pick at her lunch all day. She prefers dry wibs, but really liked the spiciness of these.
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