BoarneSupremacy
06-27-2005, 11:55 AM
I'll have to add pictures to this post later. I'm at work without the digital to upload 'em.
I completed the mods to my SnP this weekend. Added the baffle, moved the temp guage down to the grill level and extended the chimney down to the grill level. Big difference in the way it cooks and in temperature control. Thanks to this all here.
After that, I cooked my first set of ribs. Bought one decent sized rack of spare ribs and one rack of baby-backs...wanted to see which ones I would prefer. Could start a whole 'nother thread on those results. I peeled the membranes rather easily on the baby backs, but the spares were a pain. I also hate cutting through all the gristled crap (my opinion) on the end of the spares. Can you guess which ones I liked better? I admit that I probably just need coaching on this, though.
I cut each slab in half. I melted half a stick of butter, put in about a half cup of brown sugar and about a half cup of Corky's rub (just what I had around). I rubbed the ribs down good and put them on the smoker which was humming right around 220-230. I mixed about 1 part apple juice to 2 parts water in a spray bottle. After about 1 hour on, I started spraying about every 30 minutes. After two and a half hours, I mopped on sauce on one baby-back half and one spare half. My wife likes wet ribs. I like dry. I sprayed twice more and took them off after 3.5 hours.
I'm hooked. I still like the baby-backs better, but my wife didn't talk until she was very full and proclaimed it the best she's had. Later on she made me even happier!!! Great weekend.
Side Note: I bought some non-JD sausage at the store. They were out of JD. Mistake. Have you seen that Ham commercial where the blob wobbles on the assembly line? yeah, it was that bad. Even the hickory flavor really couldn't save it.
I completed the mods to my SnP this weekend. Added the baffle, moved the temp guage down to the grill level and extended the chimney down to the grill level. Big difference in the way it cooks and in temperature control. Thanks to this all here.
After that, I cooked my first set of ribs. Bought one decent sized rack of spare ribs and one rack of baby-backs...wanted to see which ones I would prefer. Could start a whole 'nother thread on those results. I peeled the membranes rather easily on the baby backs, but the spares were a pain. I also hate cutting through all the gristled crap (my opinion) on the end of the spares. Can you guess which ones I liked better? I admit that I probably just need coaching on this, though.
I cut each slab in half. I melted half a stick of butter, put in about a half cup of brown sugar and about a half cup of Corky's rub (just what I had around). I rubbed the ribs down good and put them on the smoker which was humming right around 220-230. I mixed about 1 part apple juice to 2 parts water in a spray bottle. After about 1 hour on, I started spraying about every 30 minutes. After two and a half hours, I mopped on sauce on one baby-back half and one spare half. My wife likes wet ribs. I like dry. I sprayed twice more and took them off after 3.5 hours.
I'm hooked. I still like the baby-backs better, but my wife didn't talk until she was very full and proclaimed it the best she's had. Later on she made me even happier!!! Great weekend.
Side Note: I bought some non-JD sausage at the store. They were out of JD. Mistake. Have you seen that Ham commercial where the blob wobbles on the assembly line? yeah, it was that bad. Even the hickory flavor really couldn't save it.