Originally Posted by Neil
Absolutely beautiful Donnie or as I like to say, "bella bene multo bene". I like the idea of tossing all the sausitsa on top of those ribs. What is the reasoning for waiting an hour to toss on the DD flea powder rub? Also, are you using a fine ground black pepper, coarse ground, or combo of the two? You also you are still keeping the sinew off, does that mean you are stripping off the membrane on the back?
Well, I usually liked to let those ribs enter into that first sweat ya know. then as it dries the peppers really bond to the meat.
I used the larger grained pepper... If i used regualr pepper it would be way too hot. Sam carried to grades of pepper not including peppercorns. get the larger grained.
I will NEVER take the sinew off with this smoker, or my Meat Mama. Due to my temps and the pits themselves my sinew has a snap like smoked DJ's Boudain if anyone knows what that is like. Typically sinew is like a bad Boudain skin. This is due to the lower temps. Some of my silverskins are crisp in fact.
At a comp, yes I would take it off.
There is another thing my ribs have when done like this. A pink ring... a RING NOT pink all the way through.