They weren’t super juicy but not dry either. Came out decently tender with a great smoky taste. Used charcoal with hickory wood chunks.
Here was my process. Any tips?
Prep
1. Pat dry with paper towel
2. Remove membrane
3. Add binding agent (yellow mustard)
4. Apply rub
5. Let sit for ~2 hours in the fridge uncovered
6. Place hickory or cherry or apple wood chunks in the smoker scattered between the charcoal
Cook
1. Heat smoker to 225
2. Put ribs in the smoker bone down for 3 hours
3. Spritz with 1:1 apple cider vinegar to water ratio every 30 mins
1. Only if it looks dry
2. Only for the first 90 mins
4. Take the ribs off and wrap them tight
1. Add honey to the wrap
5. Put ribs on bone down for ~2 hours
1. Pull when they’re about 190 – 195
6. Lather with light layer of BBQ sauce
7. Put back on smoker unwrapped for 15 – 30 mins until sauce becomes tacky to the touch
Finish
1. Rest for 10-15 mins
2. Slice bone up right before serving
by ak677
2 Comments
Don’t open the smoker every 30 minutes.
Process looks good to me. Only thing I would change is that I spritz whether the meat looks dry or not. Also, when I wrap (bone down), I add honey, also 4-5 pads of butter and 1/2 can of Coke for each rack. Keep the top of the kettle closed as much as possible. As the saying goes…if you’re lookin’, it aint cookin’.