- Jan 13, 2008
- 41
- 29
Been a while since I've been on here, haven't had much of a chance to do any smoking this summer, this is only the 2nd time I've fired it up.
I picked up a large pile of Country Style Pork Ribs from the store for $.79/lb. Looking to smoke them up this weekend in my Masterbuilt Electric Smoker.
I've read some places they tend to get dry when smoked, anything I should do to help prevent this? I made some St Louis style spareribs a couple weeks ago that were excellent using a mustard coating, dry rub, and cooked low and slow (around 225). Anyone try this with country style?
Since I have so many ribs, I may end up making a rack each of different styles, just trying to get a suggestion on what people have tried here.
-Adam
I picked up a large pile of Country Style Pork Ribs from the store for $.79/lb. Looking to smoke them up this weekend in my Masterbuilt Electric Smoker.
I've read some places they tend to get dry when smoked, anything I should do to help prevent this? I made some St Louis style spareribs a couple weeks ago that were excellent using a mustard coating, dry rub, and cooked low and slow (around 225). Anyone try this with country style?
Since I have so many ribs, I may end up making a rack each of different styles, just trying to get a suggestion on what people have tried here.
-Adam