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Unread 07-16-2010, 09:11 AM   #10
B-More BBQ Junkie
Knows what a fatty is.
 
Join Date: 07-10-09
Location: Baltimore, MD
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I always just straight smoke them the whole 4-5 hours and every ~30mins I spray them with apple cider, and every hour I rotate the rib rack 180 degrees. Dry rub them anywhere between an hour and half to 3 hours before I start cooking.

I come from the school of thought that every cut of meat is going to cook a little different, and using the same exact recipe on two different racks on two different days, is going to give you slightly different products. Just how it is.
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