mwert
Knows what a fatty is.
I gathered some rib spice help earlier to put this together for you. Hope the brethren realize how amazing all their posting is.
Little bit of minion method
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1259_zpsfe3ae2db.jpg
followed by 3/4 of a chimney of lit and two chunks of hickory and the top vent
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1261_zps1721fbc2.jpg
bottom vent
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1260_zps293bb413.jpg
closed it up to let it even out the temp
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1263_zps19e18129.jpg
wandered inside to start prep
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1264_zps3b719798.jpg
rubbed the bones with s/p, garlic, onion, paprika, guajillo chile, rosemary powder, bay powder
rubbed the tips with s/p
tried a thin coat of honey and s/p on the scraps to see what would happen
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1265_zps67de074a.jpg
temp settled in
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1266_zps72b9fc63.jpg
2hr in
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1267_zps79a86eca.jpg
weep began 3hr15min in, shut down vents and removed some of the lit coals to bring the temp down, checked 10min later, pulled and rested
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1268_zps5851f755.jpg
little bit of the "pig honey"
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1269_zps063993b4.jpg
looked pretty good cut, smoke ring was weak because the pit moisture was low due to minimal amount of meat. I usually add a little water in a pan suspended just above the fire right before the meat goes on. That gives the moist environment needed for thick smoke rings.(I don't know the science behind it, just how this smoker acts.)
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1270_zps05d76948.jpg
and it was dead on!
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1271_zps89ce2398.jpg
Thank you all! Especially Pitmaster T. :thumb: That was one of the easiest racks to cook. The scraps with honey and s/p were excellent. Very bacon-esque. I don't know how honey would do in a longer time frame as the scraps were done at 2hr., but it could be an awesome rub glue for future slabs. The tips with s/p only were tasty. The bones with the multitude of spices were killer. I didn't add sauce to anything. It didn't need it.
P.S. Please don't rely on the this time frame. The smoker I used cuts 25-40% of cook time out due to double insulated walls and the draft system. Its basically like using a convection setting on a kitchen stove.
Little bit of minion method
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1259_zpsfe3ae2db.jpg
followed by 3/4 of a chimney of lit and two chunks of hickory and the top vent
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1261_zps1721fbc2.jpg
bottom vent
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1260_zps293bb413.jpg
closed it up to let it even out the temp
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1263_zps19e18129.jpg
wandered inside to start prep
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1264_zps3b719798.jpg
rubbed the bones with s/p, garlic, onion, paprika, guajillo chile, rosemary powder, bay powder
rubbed the tips with s/p
tried a thin coat of honey and s/p on the scraps to see what would happen
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1265_zps67de074a.jpg
temp settled in
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1266_zps72b9fc63.jpg
2hr in
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1267_zps79a86eca.jpg
weep began 3hr15min in, shut down vents and removed some of the lit coals to bring the temp down, checked 10min later, pulled and rested
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1268_zps5851f755.jpg
little bit of the "pig honey"
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1269_zps063993b4.jpg
looked pretty good cut, smoke ring was weak because the pit moisture was low due to minimal amount of meat. I usually add a little water in a pan suspended just above the fire right before the meat goes on. That gives the moist environment needed for thick smoke rings.(I don't know the science behind it, just how this smoker acts.)
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1270_zps05d76948.jpg
and it was dead on!
http://i1327.photobucket.com/albums/u671/mwert99/IMG_1271_zps89ce2398.jpg
Thank you all! Especially Pitmaster T. :thumb: That was one of the easiest racks to cook. The scraps with honey and s/p were excellent. Very bacon-esque. I don't know how honey would do in a longer time frame as the scraps were done at 2hr., but it could be an awesome rub glue for future slabs. The tips with s/p only were tasty. The bones with the multitude of spices were killer. I didn't add sauce to anything. It didn't need it.
P.S. Please don't rely on the this time frame. The smoker I used cuts 25-40% of cook time out due to double insulated walls and the draft system. Its basically like using a convection setting on a kitchen stove.