Yesterday we had another unseasonably warm and calm day here in Mid Michigan. It was 42 degrees f with wind at 0 to 5 mph out of the SW. So it was a great opportunity to run the smoker. This time we did pork ribs. I purchased two racks of St Louis Cut from the local Meijer grocery store.
Rinsed and removed what was left of the membranes. I actually could not tell if the membranes had been removed. I think now that they were after reading another post. But that's another story. After prep we dry brined for an hour.
After about an hour with the smoker up to temp we applied Meathead's Memphis Dust and placed them in the chamber with about 4 oz of Apple chips. After about 45 minutes I added another 4 oz of wood chips.
After 5 1/2 hours we sauced them up with Sweet Baby Ray's and I finished them up on my Weber Gas Grill. Just to caramelize the sauce. Here are the finished ribs.
Served with my Wife's customized Bush's Original Baked Beans from the smoker. And some simple Jiffy Corn Muffins.
The ribs were good but not great! I did the bend test after about 5 1/2 hours and they cracked nicely. I was sure they were done. But the ribs were a bit chewy and didn't tug off the bone as easily as I would like. They also lacked overall tenderness. I think another 30 minutes to an hour would have been better. My pit temp was steady all day at 238 degrees f.
Rinsed and removed what was left of the membranes. I actually could not tell if the membranes had been removed. I think now that they were after reading another post. But that's another story. After prep we dry brined for an hour.
After about an hour with the smoker up to temp we applied Meathead's Memphis Dust and placed them in the chamber with about 4 oz of Apple chips. After about 45 minutes I added another 4 oz of wood chips.
After 5 1/2 hours we sauced them up with Sweet Baby Ray's and I finished them up on my Weber Gas Grill. Just to caramelize the sauce. Here are the finished ribs.
Served with my Wife's customized Bush's Original Baked Beans from the smoker. And some simple Jiffy Corn Muffins.
The ribs were good but not great! I did the bend test after about 5 1/2 hours and they cracked nicely. I was sure they were done. But the ribs were a bit chewy and didn't tug off the bone as easily as I would like. They also lacked overall tenderness. I think another 30 minutes to an hour would have been better. My pit temp was steady all day at 238 degrees f.
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