- Jul 24, 2015
- 19
- 12
Well I had a rack of ribs all rubbed down late thursday night in anticipation for a Friday or Saturday lunch. The weather didn't cooperate too much those days so it had to wait for today. I have yet to be happy with the texture of any of my racks until now!
I've taken the "scientific" approach and have only been changing one thing at a time... I am a medical laboratory scientist after all... I get baby backs from the same local butcher, I use the same rub, at the same temp, same cherry wood chunks, and all I've been doing is changing the time. No foil, no spritzing, no opening the smoker except to hit em with some sauce 1 hour before pulling. Started with what seems to be the standard 5 hours. Too mushy. 4 hours and 45 minutes. Too mushy. 4 and a half hours. Still a little on the mushy side, but I knew I was on the right track.
Pulled them off at exactly 4 hours at a 235. Boom. Exactly what I wanted. Super tender, with just the right amount of bite... and now I think I know the right "feel" of what I want too.
Now that I have that down I can start messing with my flavor profiles.
Rocking some TBS...
Finished product... sorry about no sliced up pics... we were really hungry!
Next thing on my list is going to be mastering temp control without using water in the water pan.
I've taken the "scientific" approach and have only been changing one thing at a time... I am a medical laboratory scientist after all... I get baby backs from the same local butcher, I use the same rub, at the same temp, same cherry wood chunks, and all I've been doing is changing the time. No foil, no spritzing, no opening the smoker except to hit em with some sauce 1 hour before pulling. Started with what seems to be the standard 5 hours. Too mushy. 4 hours and 45 minutes. Too mushy. 4 and a half hours. Still a little on the mushy side, but I knew I was on the right track.
Pulled them off at exactly 4 hours at a 235. Boom. Exactly what I wanted. Super tender, with just the right amount of bite... and now I think I know the right "feel" of what I want too.
Now that I have that down I can start messing with my flavor profiles.
Rocking some TBS...
Finished product... sorry about no sliced up pics... we were really hungry!
Next thing on my list is going to be mastering temp control without using water in the water pan.
