Earlier this week decided to smoke some pork ribs (St. Louis cut) and qued them yesterday. Applied a few things from Meathead's Ribs Deep Dive Guide:
Not great at taking pictures. Almost forgot to take a pic of the finished, cut ribs.
- Used mayo rather than mustard for my rub adhesive.
- Dry brined with kosher salt 4 hours before smoking rather than 1 day before.
- Tried the 4-1-1 method and wrapped with butcher paper. Really was a 4-1 method since the ribs were done when I unwrapped them and served them dry with BBQ on the side.
- Didn't worry about what wood to use. Used Cherry and Pecan interchangeably. Using smaller spilts when needed.
- Target temp 225-250 d. Averaged 236 d.
- As mentioned dry brined 4 hours than dusted with my own rib rub (no-salt).
- After 1.5 hrs and the bark set, I spritzed every 30 min.
- Put a water pan in the Jambo for the first time. I think it helped.
- Smoked for 4 hours and wrapped for 1 hour.
Not great at taking pictures. Almost forgot to take a pic of the finished, cut ribs.
Comment