Quote:
Originally Posted by JS-TX
Looks great, I can almost smell those ribs! Did they taste very sweet with the agave nectar on them? What temp were you cooking at? Thanks.
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The nectar was fairly noticeable. Raw nectar isn't quite as strong as some of the more processed ones, so I think overall it was a good addition. It's a little sweeter than honey, and a LOT less thick. I just got done cleaning up some of those drippings off the porch because I didn't realize how easy it would run. I was expecting the consistency of honey or squeeze butter.
I did a write up for a friend last night, so here's the story behind the cook:
Dry rubbed 4 hours prior to cook (Grillmates' Sweet and Smokey (not that great) on one and Plowboy's Yardbird (excellent) on the other. 4 hours on the Backwoods Smoker over Royal Oak Lump plus about 4 chunks of applewood. 3 of those hours at 225*. At the three hour mark I lightly glazed them with agave nector (like honey, but sweeter and not as thick), and raised the temp to 250*. It took probably 30 minutes to get up to 250*. At that point (3:30 mark), I put on another glaze of agave nector and let them finish the 4 hour cook. Once pulled, they sat uncovered for 15 minutes before cutting.
I planned for it to be about 4 hours based on past cooks on that smoker (insulated vertical water smoker with reverse flow). I used the toothpick test to determine when to actually pull them.
Also, I'm waiting on some parts so I can use a proper pit probe for temp. I used the probe on the front for temp control. It's a Tel-true probe, so it's at least fairly accurate, and I put the ribs on the rack closest to that probe (3rd rack down I think).