Here's the post of Thursday's rib cook. 3 medium-small racks of baby backs, between 2.4 and 2.8lbs each.
3 racks, between 2.4 - 2.8lbs each. I've found it best to use BB racks less than 3lbs.
Trim membrane on back and any excess fatty spots within reason. I also trim excess loin meat, notice the red and blue line on pic above. The circle is a good example of excess loin meat, so I trim it fairly even with the rest of the slab, which approximates the dashed line. Save those trimmed pieces for stir fry while cooking,
or whatever else, it's good meat.
Here's a rack trimmed and ready for rub. Notice the left end isn't any thicker (height-wise) than the right end. The excess loin meat is trimmed, and a reasonable amount of fatty spots were trimmed.
Generous coating of Huskee's Rib Rub, my rub I created before I met Meathead and his Memphis Dust. A different recipe. I love it.
Spray a light coating of PAM or similar, or lightly brush on regular cooking oil. Generous coating of rub. Pat it with fingers to seat it to avoid excess falloff. Do this at least 1-2 hrs before smoking so the salt can dry brine the meat. I did it 4hrs before smoking.
Each rack is wrapped in plastic wrap, then placed in a pan in the fridge until smoker is up to temp.
Here's the 3 racks in the offset.
The green circle shows some of the brown sugar I add right before placing on smoker that hasn't melted quite yet, the rest has melted to form the glaze.
The blue circles are my thermometer probes, one at the hot side toward firebox (red arrow) and one in the middle.
The yellow lines show where the water pan is underneath the cooking grate on top of the heat management plate (tuning plate)
Here's how I start a log cook. Half to 3/4 chimney of charcoal, few sticks of wood in it to prebrun some as it lights.
Nearby by is a bowl of charcoal with more logs pre-burning. I do this to get closer to ember status to avoid the billowing fresh smoke of new wood. Once they're blackened pretty good I put them in my cabinet smoker, sealed up, to stifle the burn. Then I add them as necessary to the firebox.
Here they are about halfway through the cook
Passing the bend test/bounce test at about the 6 1/2hr mark
On the plate. Beautiful thing!
3 racks, between 2.4 - 2.8lbs each. I've found it best to use BB racks less than 3lbs.
Trim membrane on back and any excess fatty spots within reason. I also trim excess loin meat, notice the red and blue line on pic above. The circle is a good example of excess loin meat, so I trim it fairly even with the rest of the slab, which approximates the dashed line. Save those trimmed pieces for stir fry while cooking,
or whatever else, it's good meat.
Here's a rack trimmed and ready for rub. Notice the left end isn't any thicker (height-wise) than the right end. The excess loin meat is trimmed, and a reasonable amount of fatty spots were trimmed.
Generous coating of Huskee's Rib Rub, my rub I created before I met Meathead and his Memphis Dust. A different recipe. I love it.
Spray a light coating of PAM or similar, or lightly brush on regular cooking oil. Generous coating of rub. Pat it with fingers to seat it to avoid excess falloff. Do this at least 1-2 hrs before smoking so the salt can dry brine the meat. I did it 4hrs before smoking.
Each rack is wrapped in plastic wrap, then placed in a pan in the fridge until smoker is up to temp.
Here's the 3 racks in the offset.
The green circle shows some of the brown sugar I add right before placing on smoker that hasn't melted quite yet, the rest has melted to form the glaze.
The blue circles are my thermometer probes, one at the hot side toward firebox (red arrow) and one in the middle.
The yellow lines show where the water pan is underneath the cooking grate on top of the heat management plate (tuning plate)
Here's how I start a log cook. Half to 3/4 chimney of charcoal, few sticks of wood in it to prebrun some as it lights.
Nearby by is a bowl of charcoal with more logs pre-burning. I do this to get closer to ember status to avoid the billowing fresh smoke of new wood. Once they're blackened pretty good I put them in my cabinet smoker, sealed up, to stifle the burn. Then I add them as necessary to the firebox.
Here they are about halfway through the cook
Passing the bend test/bounce test at about the 6 1/2hr mark
On the plate. Beautiful thing!
Attached Files
Comment