So I picked up a couple racks of Gloucestershire Old Spot Baby Back ribs from a local farm. Not cheap but average for heritage pork. I dry brined and then used mayo as a binder and then a good coating of Memphis Dust. Went about 3 hrs @ 270 using oak and mulberry. No water pan but sprayed them about every 20 minutes or so with apple cider/vinegar mix. The bark was incredible. If I keep this up I am going to have to get an electric knife! I had to hold them for about an hour for dinner but still were moist. Getting more comfortable with this smoker with the help of all the information provided on this forum.
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