Smoked 3 racks of loin backs 2 nights ago, and they turned out spectacular. Great flavor. Very meaty. Practically zilch fat. Did not fall off the bone, but pulled off cleanly. Think I hit the doneness target right on.
I pulled the membrane off the ribs then painted them in mustard. Sprinkled with Lawry's Season salt and applied a generous portion of Rib Tickler Rub. Into a preheated 250* smoker Elite, pecan wood, 3.75 hrs, dumping moisture 3 times (opened door just a few seconds), toothpick test. Only use the foil technique (shown here) every so often, but not this time. Hit them with a glaze (4 parts Big Bob Gibson Red Sauce, 1 part honey, a few drops of Tiger Sauce, kinda followed RibDog's glaze technique). Back into smoker for 15 minutes. Serve. Gibson Sauce on the side.
I've done a lot of ribs, and these were amongst the best yet. Meat texture couldn't have been better.
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