quote:
Originally posted by mootpoint:
Andy,
If it's not an imposition would you describe your method and recipe? I have an Amerique on the way and your ribs are some of the best looking ones I've seen (at least to me). I hope they taste half as good as they look...
Basically follow the Ribs 101, check the post at the top of the ribs forum. I remove the membrane from the back, apply a coat of rub to the back, let it sit a while till it starts to dissolve a bit then flip over and apply a coat of rub to the top. Let that sit for maybe 10 minutes then apply a second coat of rub. Let sit one more time and apply a final coat then into the smoker. For loin backs I smoke at 235, for spares I smoke at 275. Couple chunks of wood, I mix it up, sometimes peach, sometimes apple or cherry. When first starting, you don't want to use too much wood and over smoke them.
I'll start checking for doneness at around 3 1/2 hours or so. Use a toothpick, poke it in between the rib bones, once it slides through like butter, they're done. About 20 or so minutes before I think they'll be done I'll slather with sauce. Give it a little while to set and give it a couple more coats of sauce.
And above all, take notes. Any questions, don't hesitate to ask, plenty of people much more knowledgeable than I are around to help. You'll love your smoker! As will all your friends.
