After over a year of lurking and nearly a year of smoking I wanted to thank all of you for the great info in these forums. Here's a look at a recent experiment with baby back ribs in my SM025...
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Looking good! I am hungry now! What method did you use?
quote:Originally posted by Padrefan98:
Looking good! I am hungry now! What method did you use?
Brined overnight in a salt/sugar solution plus fresh garlic, seasoned with Cookshack Rib Rub, smoked over applewood at 225 degrees using a modified 3-2-1 technique; more like 2-1.5-1. Pulled when they looked good, yielded nicely to a toothpick, and measured 190 degrees internal.
(This was my first try at brining ribs, and at foiling. I'm pretty pleased with the results, though I know that both techniques are controversial.)
quote:Originally posted by DWS:
(This was my first try at brining ribs, and at foiling. I'm pretty pleased with the results, though I know that both techniques are controversial.)
Photo of an earlier experiment...
