That's some great looking baby back ribs. I bet they were good. Try some cherry next time with maybe 1 piece of hickory. Congratulations...you done gooder
I sauce my ribs for the last 15mins or so. The sauce dries out and becomes more of a glaze. Whatever you use for sauce, mix in a little maraschino cherry juice. Variations are endless. I use an off the shelf BBQ sauce. To it I'll always mix in some of the rub used at the start. Ditto all the above for a pork butt.
I was great! Much different than I’m used to, which is fruit woods. But it wasn’t overpowering. We’re gonna try it on beef next time. Sure do appreciate your efforts offering it at gtg’s. My wife loved the repurposed bag. They work perfect.
Well the end result was well worth it. Her and I both gave them a 9 out 10. The meat came off the bone so easily...my kinda ribs. It was an interesting first run and keeping the temp steady was the hardest part.
are you sure? This isn’t like cooking a Bl They look really good. The learning curve of keeping the temperature steady is all part of it. You made it through the first one time for round two. However, and I hate to criticize anybody I see a huge problem. There was only one rack of ribs, Poor things must’ve been lonely on there. LOL
Oh and one more thing. You really can’t judge your own like that. An honest and unbiased review from the closest FHC member is required.
Guess you aced your solo flight! You will soon learn that it takes the same amount of effort to cook 3 or 4 racks of ribs! Great left overs or vacuum seal and as buzz-saw was so subtly hinting, you could invite friends over!
All good. Honestly a single rack for job one is not a bad idea. If it went sideways then one is better than a full house.
Well, if you are serving smoked meats and prefer it without adding a bottled sauce you’ve definitely hit a home run. Especially with your first go at it! Congratulations. Ribs are done when you can pick one end of the rack and it bends easily but doesn’t break. It’s ideal to keep a good steady heat for what you’re smoking but some slight yo-yoing isn’t going to hurt anything. Great first smoke
When i have baby back ribs at a restaurant i always get a side of BBQ sauce and dip the meat in it. After eating a piece with no sauce and loving it, i ate the rest as is with what was brushed on. Im not big to rave about food but these were good, BUT being human, what i like as really good may not be what the next person likes. We often grill boneless, skinless chicken and would like to smoke them next time. Anyone ever do them? Any tip or pointers? She wants to try hickory, but told her its a strong smoking wood and not ideal for such. Of course i love strong smokey flavor and would probably approve.
Thanks JD. We did sauce them at the 5 hour mark but the piece of meat she pulled off when done had none on it. When we served ourselves the meat was coming off the bone in chunks so much so not a bone made it to our plates!
Yes I have smoked boneless. If you like white meat get some bone in, they are really good and don’t take that long. Maybe about three hours. Never done hickory but plain old oak works great.
