Equipment: Jambo Backyard Smoker, ThermoWorks Signals
Wood: Cherry and Pecan
Target Temp: 225-250 d.
Meat: Loin ribs, 4 racks. Average 3lb/rack.
Dry brine: Kosher salt 4 hours before going on the smoker
Rub Adhesive: Mayonnaise
Rub: My own blend. Sweet Heat (no salt).
Sauce: 1 part Original Head Country, 1 part Original Blues Hog
Cook: 3.5 hours on smoker, 1 hour wrapped (butcher paper) in oven at 250 d.
Overall results: (1) A tad undercooked. Meat was tender, competition bite, but a little bit of a tug and meat did not pull cleanly from the bone. Could have rendered the fat a bit more (natives getting restless - needed to put out the ribs). (2) Good "sweet heat" flavor, sweet with a bit of back heat. But a bit under salted (I really like dry brining, but need to be a bit more liberal on salting the meat). (3) Served the ribs dry with sauce on the side. (4) Good smoke flavor, but not overpowering. I don't think it really matters what wood you use, with the exception of hickory. Pecan/Cherry/Apple/Oak - all comes out the same. (5) Ribs were almost like pork belly on the bone. I wanted to smoke spars, but babybacks were on sale.
Wood: Cherry and Pecan
Target Temp: 225-250 d.
Meat: Loin ribs, 4 racks. Average 3lb/rack.
Dry brine: Kosher salt 4 hours before going on the smoker
Rub Adhesive: Mayonnaise
Rub: My own blend. Sweet Heat (no salt).
Sauce: 1 part Original Head Country, 1 part Original Blues Hog
Cook: 3.5 hours on smoker, 1 hour wrapped (butcher paper) in oven at 250 d.
Overall results: (1) A tad undercooked. Meat was tender, competition bite, but a little bit of a tug and meat did not pull cleanly from the bone. Could have rendered the fat a bit more (natives getting restless - needed to put out the ribs). (2) Good "sweet heat" flavor, sweet with a bit of back heat. But a bit under salted (I really like dry brining, but need to be a bit more liberal on salting the meat). (3) Served the ribs dry with sauce on the side. (4) Good smoke flavor, but not overpowering. I don't think it really matters what wood you use, with the exception of hickory. Pecan/Cherry/Apple/Oak - all comes out the same. (5) Ribs were almost like pork belly on the bone. I wanted to smoke spars, but babybacks were on sale.
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