First off, a big thank you to TNJake for the recipe and guidance. I greatly appreciate it.
This was my first attempt at smoking ribs for the Super Bowl.
4 pkgs of Baby Back Ribs, rubbed down with 2 different Code 3 Spices (see below) about 3 hours before smoking time and left in the fridge. Smoked on the smoker for 3 hours, removed, cut in half, brushed w/ jalapeno/peace juice, slices put on top, and sat on top of aluminum foil squirted with parkay and honey, wrapped in the foil and thrown back on the smoker for 2 hours, then removed the foiland put them back on the smoker for 1 more hour. (3-2-1 method).
I think these were left on a little too long. I had issues with a few of my meat thermometers (Inkbird 6). a few were giving unusually high readings right from the very get go. I tried to readjust them, but it just wasn't working. Not sure if they were too far through the meat or touching bone.
Pit temps stayed about 223º - 241º and my readings were good.
Overall they were juicy and the flavor was excellent. The added ingredients didn't ruin or overpower the taste of the pork. I could still taste the pork. They weren't as tender as I would have liked and they certainly weren't fall of the bone, but I didn't have to gnaw really hard to get the meat off it either, a moderately firm pull and it came off.
I guess a solid "B" grade for a first effort would be a fair assessment.
I added my own little niche to these ribs. I drained the jalapeno juice and the peach juice from the cans and put them in a tupperware and brushed them on after 3 hours, threw 2 peaches and 2 jalapenos on top, and squirted parkay and honey on the bottom of the foil (I forgot the brown sugar).
Code 3 Spices Rescue Rub
Code 3 Spices Sea Dog Rub (Cajun)
This was my first attempt at smoking ribs for the Super Bowl.
4 pkgs of Baby Back Ribs, rubbed down with 2 different Code 3 Spices (see below) about 3 hours before smoking time and left in the fridge. Smoked on the smoker for 3 hours, removed, cut in half, brushed w/ jalapeno/peace juice, slices put on top, and sat on top of aluminum foil squirted with parkay and honey, wrapped in the foil and thrown back on the smoker for 2 hours, then removed the foiland put them back on the smoker for 1 more hour. (3-2-1 method).
I think these were left on a little too long. I had issues with a few of my meat thermometers (Inkbird 6). a few were giving unusually high readings right from the very get go. I tried to readjust them, but it just wasn't working. Not sure if they were too far through the meat or touching bone.
Pit temps stayed about 223º - 241º and my readings were good.
Overall they were juicy and the flavor was excellent. The added ingredients didn't ruin or overpower the taste of the pork. I could still taste the pork. They weren't as tender as I would have liked and they certainly weren't fall of the bone, but I didn't have to gnaw really hard to get the meat off it either, a moderately firm pull and it came off.
I guess a solid "B" grade for a first effort would be a fair assessment.
I added my own little niche to these ribs. I drained the jalapeno juice and the peach juice from the cans and put them in a tupperware and brushed them on after 3 hours, threw 2 peaches and 2 jalapenos on top, and squirted parkay and honey on the bottom of the foil (I forgot the brown sugar).
Code 3 Spices Rescue Rub
Code 3 Spices Sea Dog Rub (Cajun)
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