Night ribs

[Jon Solberg]

Money!

[Huskee]

Thanks Jon. I wish that last pic looked as good here as it did on my phone's screen, it looked really good when I snapped it. What I see above is less than stellar.

[Spinaker]

Huskee Looks great. Do you sear them after your done smoking?

[Huskee]

Thanks! No, no sear.

[martybartram]

This, Sir, is inspiring! Unlike my little hood rat friend here

[Huskee]

Lol. Darn kids anyway.

[martybartram]

Now this is more like it

[Huskee]

Chocolate cake, beer, and chocolate cake. 3 of my personal favorites.

[HorseDoctor]

Well done sir Huskee, well done!

[Huskee]

Thank you!

[DWCowles]

How was that hickory flavor Huskee

[Huskee]

Very good! My next will likely be a mix of hickory and cherry.

[fzxdoc]

Nice job, Huskee . Did you see any advantage to cooking those ribs super low (200-220 or so) as compared to cooking ribs at higher temps?

Kathryn

[Huskee]

No. They were super juicy but I'm sure they would've been at 225-240 as well. Prob stick with my normal temps going forward.

[RonB]

Great looking ribs Huskee.

[Huskee]

Thanks!

[fuzzydaddy]

Beautiful ribs Huskee. Well done! Ribs for breakfast does sound good.

[Huskee]

Thanks. My wife sure wasn't interested.

[Huskee]

Shout out to DWCowles for the excellent Kentucky hickory chunks. As good as anything from Fruita Wood Chunks.

[Huskee]

Well, another weirdly scheduled week of OT, and another single night off work tonight. What's a guy to do when his family's asleep and all is quiet in the backwoods of central Michigan?
He smokes another rack of NIGHT RIBS!

This time baby backs. 3lbs pre-trimming, smallest they had.

Using a blend of rubs as a test. Modified Memphis Dust + my own HRR as a dry brine underneath.

Here's how I modified the MMD:

• I had no ginger (I didn't realize this when I started making it). So to improvise after thinking or saying a couple choice words under my breath, (dern it all to fudge), I decided to do what I'd read boftx doing, and use cinnamon instead of ginger. I used half the amount though, 1 Tbsp cinnamon.
• I only had half the amount of paprika in the cupboard. No worries, it's mostly for color anyway.
• Instead of 3/4C brown and 3/4C white sugar, I went 1 full C brown and 1/2 C sugar. I love brown sugar.

Dry brined with light-to-medium coating of my rub for ~2hrs in the fridge. Generous dose of my modified MMD, then another light dose of my rub on top of that, to give the bark a little more salt. THEN, a dark brown sugar topper.

Too much sugar? Nonsense. It works when there's salt & savory underneath.

Weber kettle with the SnS, lots of wood this time. 3 nearly fist-sized chunks of Kentucky hickory and 2 hockey puck sized chunks of Michigan apple. 5 total chunks of wood.

After the makeup is applied:




In the tanning bed:





Apple & hickory together smell wonderful. All the night birds are hollering at me, they're hungry.





After 3hrs:

[boftx]

Looking' DAMN good! Let me know what you think of the cinnamon.

PS - If you wrap, I suggest a bit of molasses and a trick from Johnny Trigg, a bit of butter.

[Huskee]

Thanks boftx

[richinlbrg]

Wow

that looks great!

[Huskee]

Ok and here are my finished pics. Some are not as good as in person due to the combo of unnatural lighting and a cell phone camera...

6hrs on the nose @ ~235-240




Smoke ring was minimal but I attribute that to really layering on the seasoning and sugar.









So onto the rub mixture. Meh. I like one or the other better than mixed. I've done it twice now and I either taste mostly one or mostly the other. I think I will stick to straight MMD or straight HRR from now on.

Thanks for watching.

[RonB]

A good lookin' cook Huskee .

[Huskee]

Thanks Ron

[DWCowles]

How was the Hickory and Apple mix? Huskee

[Huskee]

Loved it. I'm thinking 5 chunks was overkill, but it smelled so good coming out of the vent