Ok folks, here are the results of the ribs on the new smoker.
First the ribs got the silver skin removed last night and dressed with a little mustard and liberally dusted with this mixture and placed in the fridge over night covered with foil.
RUB Ingredients (this is not my recipe, it came from the BBQ BRETHERN)
- 1/3 cup salt
- 1/3 cup fresh ground black pepper - we prefer tellicherry
- 1/4 cup paprika
- 2 Tbs sugar
- 1 Tbs salt
- 1 Tbs garlic powder
- 1 Tbs chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp cinnamon
- 1/2 tsp cayenne pepper (optional)
- yellow mustard
Then the smoker got the temp set at 160-170 deg and the smoke rollin. The ribs were placed in the center along with a pan of water to give a little bit of moisture.
At intervals of 45 min, the ribs were liberally spritzed with a 50%/50% mixture of apple cider vinegar and apple juice (to ensure they stayed moist).
At the 3hr mark, the ribs were wrapped with foil and a little of the spritz mixture.
At the 4hr (ish) mark the ribs were unwrapped and a little bit of some Jim Beam BBQ sauce was brushed on, and left open for 30 minutes for the BBQ Sauce to caramelize a bit.
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At the 4.5hr mark, the ribs were removed from the smoker and after a 15 min rest they were cut into pieces. you can clearly see the nice thick smoke ring that has formed on the pork ribs.
http://imgur.com/x4TMv1B [/img]
http://imgur.com/U0c2lLX [/img]
http://imgur.com/Sn8h65w [/img]
Here the ribs have been plated with some homemade noodle salad.
http://imgur.com/MQHarGS [/img]
Finally the bones. You can clearly see that these bones were not gnawed clean, the meat fell off and left the bones clean because of how tender they were.
http://imgur.com/3oK55mn [/img]