Teamfour
is One Chatty Farker
Fired up the BWS Party this morning to get some baby backs and baked beans going for the early NFL game. I used 3 lbs of Humphrey Lump, a six inch chunk each of hickory and cherry. Filled the water pan and set the DigiQ to 270. Temp came up in an hour with ambient temps in the 50's but winds around 20-25.
I used a cryovac of IBP ribs from RD. Removed the membrane and rubbed them down with Simply Marvelous Cherry and Smokin Guns Hot.
After three hours the color was good, so I pulled them off to foil them.
Here is the twist: while I usually use Parkay, brown sugar and honey, this time I used a special edition aged maple syrup from Berkshire. They call this their Black Label batch.
I foiled the ribs for an hour and then unwrapped them and sauced with Blues Hog and sprinkled with a touch more Smokin Guns Hot. The ribs went another 45 minutes to set the sauce and then rested for about 15 minutes.
My wife and daughter say this is finally the profile we have been looking for. Here is a "bite" picture.
I used a cryovac of IBP ribs from RD. Removed the membrane and rubbed them down with Simply Marvelous Cherry and Smokin Guns Hot.
After three hours the color was good, so I pulled them off to foil them.
Here is the twist: while I usually use Parkay, brown sugar and honey, this time I used a special edition aged maple syrup from Berkshire. They call this their Black Label batch.
I foiled the ribs for an hour and then unwrapped them and sauced with Blues Hog and sprinkled with a touch more Smokin Guns Hot. The ribs went another 45 minutes to set the sauce and then rested for about 15 minutes.
My wife and daughter say this is finally the profile we have been looking for. Here is a "bite" picture.
