Huh....as it often goes in BBQ, these turned out to be some of the best ribs I've ever smoked! Definitely, without question, the most moist I've ever done.
Cutting the racks in half really helped. I think that will be the standard for me from now on. I also really like the 15-10-10 method and may adopt that for all future cooks.
Crazy how moist these ribs were....no spritzing, no wrapping, just 3.5 hours total smoke time in the PBC.
And as for my concerns about curing the ribs.....I do think that having the rub on there for two days did do something, but the effect was minimal, almost undetectable. They certainly did not taste like ham.
I still need to continue to experiment with rubs. The BBQ Rub is a great rub, but its a base rub. This needed "something else," and I just need to figure out what that something else is. (Might sauce next time, too.)
Cutting the racks in half really helped. I think that will be the standard for me from now on. I also really like the 15-10-10 method and may adopt that for all future cooks.
Crazy how moist these ribs were....no spritzing, no wrapping, just 3.5 hours total smoke time in the PBC.
And as for my concerns about curing the ribs.....I do think that having the rub on there for two days did do something, but the effect was minimal, almost undetectable. They certainly did not taste like ham.
I still need to continue to experiment with rubs. The BBQ Rub is a great rub, but its a base rub. This needed "something else," and I just need to figure out what that something else is. (Might sauce next time, too.)
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