I chose what I thought was were tender racks - they both easily passed the "limp" test and the color looked good. I followed Jeff's 2-2-1 method, two hours on the rack, two hours in foil with apple juice, and one hour back on the rack with no foil (at 225*, top two racks in the MES40.)
I used a dry rub (one with a mustard slather, one without) and let them sit in the fridge overnight and used apple chips for smoke when cooking.
At the five hour mark, I did notice the meat pulling back from the bones, but it wasn't to the extent of other pictures I've noticed, so I left them in for another 1/2 hour which didn't seem to make much of a difference in the exposed bones.
Took them out of the smoker and let them sit for about 1/2 hour before I cut off three ribs from each rack. One rack seemed quite a bit dryer than the other, but it separated easily from the bone. Maybe the interior ribs will be juicier, I hope so. I hoped for better results as in way juicy and tender, so I'm a little bit disappointed.
I'll eat more tonight :grilling_smilie:
-------------------------------------------------------------------------------
John
MES40, Weber Q, other stuff
I used a dry rub (one with a mustard slather, one without) and let them sit in the fridge overnight and used apple chips for smoke when cooking.
At the five hour mark, I did notice the meat pulling back from the bones, but it wasn't to the extent of other pictures I've noticed, so I left them in for another 1/2 hour which didn't seem to make much of a difference in the exposed bones.
Took them out of the smoker and let them sit for about 1/2 hour before I cut off three ribs from each rack. One rack seemed quite a bit dryer than the other, but it separated easily from the bone. Maybe the interior ribs will be juicier, I hope so. I hoped for better results as in way juicy and tender, so I'm a little bit disappointed.
I'll eat more tonight :grilling_smilie:
-------------------------------------------------------------------------------
John
MES40, Weber Q, other stuff
Last edited: