JimmyR1Rider
is one Smokin' Farker
Did my first small cook where I changed up some stuff.
I used all cherry instead of hickory. I've always only used hickory until now. I also changed up a few things rub and cook wise.
I usually do ribs at around 275ish, use straight killer hogs rub and cook 2 hours unwrapped, basically 2 wrapped and the about 40 minutes unwrapped again with saucing them twice. Once 25 minutes after being unwrapped again and the second time 10 minutes later and then take em off 5 minutes or so later. I usually use some sweet baby rays doctored up with Apple juice and brown sugar.
I've had some real successes and some real failures if I had temp stability issues where some were undercooked and tough and some with the dredded crumble apart when cutting them.
Last night I used a bbq sauce I cooked up that I based off a KC classic sauce and added certain things to my liking. Turned out real nice and it wasn't nearly as thick or gloopy even after being in the fridge. It stays nice and thin so it spreads nice and smooth.
I changed up the rub process to a light coating of 2 to 1 pepper/salt and then the same killer hogs rub.
I changed up the cooking to between 250 and 270 keeping it as close to 250 as I could.
Took 6 1/2 hours. 2 unwrapped, 1:35 wrapped, then the rest of the time unwrapped until they were tender enough to bend with no fight. Then sauced and sauced again 20 or so later. I let the second coat of sauce set for 15 minutes or so. After applying the sauce the second time I spritzed with my apple juice, apple juice concentrate and brown sugar which helped the sauce spread nicely even more.
Have to say, they were probably the best ribs I've turned out. Was super happy with the flavor, color and texture. They were juicy to where they dripped when you bit through even after they cooled down. All in all a slam dunk.
I also did a pork loin where I used a rub of some store bought ones I mixed and then another rub - sweet money rub from big poppa smokers. I usually inject loins but I decided to give it a go without and it also turned out delicious and juicy.
Thanks for reading.
I used all cherry instead of hickory. I've always only used hickory until now. I also changed up a few things rub and cook wise.
I usually do ribs at around 275ish, use straight killer hogs rub and cook 2 hours unwrapped, basically 2 wrapped and the about 40 minutes unwrapped again with saucing them twice. Once 25 minutes after being unwrapped again and the second time 10 minutes later and then take em off 5 minutes or so later. I usually use some sweet baby rays doctored up with Apple juice and brown sugar.
I've had some real successes and some real failures if I had temp stability issues where some were undercooked and tough and some with the dredded crumble apart when cutting them.
Last night I used a bbq sauce I cooked up that I based off a KC classic sauce and added certain things to my liking. Turned out real nice and it wasn't nearly as thick or gloopy even after being in the fridge. It stays nice and thin so it spreads nice and smooth.
I changed up the rub process to a light coating of 2 to 1 pepper/salt and then the same killer hogs rub.
I changed up the cooking to between 250 and 270 keeping it as close to 250 as I could.
Took 6 1/2 hours. 2 unwrapped, 1:35 wrapped, then the rest of the time unwrapped until they were tender enough to bend with no fight. Then sauced and sauced again 20 or so later. I let the second coat of sauce set for 15 minutes or so. After applying the sauce the second time I spritzed with my apple juice, apple juice concentrate and brown sugar which helped the sauce spread nicely even more.
Have to say, they were probably the best ribs I've turned out. Was super happy with the flavor, color and texture. They were juicy to where they dripped when you bit through even after they cooled down. All in all a slam dunk.
I also did a pork loin where I used a rub of some store bought ones I mixed and then another rub - sweet money rub from big poppa smokers. I usually inject loins but I decided to give it a go without and it also turned out delicious and juicy.
Thanks for reading.
