RxColt
Member
I decided this weekend was a great time to step up my smoking technique. While the Gov has ordered evacuation of the coastal counties in SC (hurricane Dorian), it APPEARS that it’ll be another blow-by...but you never know and we wish everyone a safe outcome.
*I’ve recently spent a lot of time researching this forum in an effort to improve my skills. Let me say “thank you” to all the people and the advice they have given even if not specifically attributed.
*After 2 years I figured it was time to calibrate my probes as well as the offset and both were done rather easily with straight forward advice from this forum (used ice/water meth).
*DW loves baby back ribs and although the the add-on sticker (HT grocery) says they are, the Smithfield label states Extra Meaty Pork Back Ribs. One of the 2 racks looks much larger (see pics) and let me know your thoughts. I am NO expert and not sure what I was actually dealing with, one rack may be spare ribs?
*The first rack’s membrane came off perfectly but the 2nd rack was hand-to-hand combat. I felt the same frustration that Tom H. posted on 9/1/19 (I’m almost done with ribs).
*I was planning on the 2’-2’-1’ method, but knowing that I may have to switch to the
3-2-1 if needed. Using NU2SMOKE’s guidelines I cooked @ 225 for 2+ hours until 160 then wrapped till around 195 internal temp. I let them sit for 15 mins and they were better than the stuff that killed Elvis!
*I did use a rub from this forum (can’t find post) brown sugar, paprika, onion/garlic pwdr, salt, pepper. Spritzed (apple juice/apple cider vin 1:1) ever 40 mins then
brushed on Sweet Baby Rays (3:1 w water) when wrapped.
*I’ve recently spent a lot of time researching this forum in an effort to improve my skills. Let me say “thank you” to all the people and the advice they have given even if not specifically attributed.
*After 2 years I figured it was time to calibrate my probes as well as the offset and both were done rather easily with straight forward advice from this forum (used ice/water meth).
*DW loves baby back ribs and although the the add-on sticker (HT grocery) says they are, the Smithfield label states Extra Meaty Pork Back Ribs. One of the 2 racks looks much larger (see pics) and let me know your thoughts. I am NO expert and not sure what I was actually dealing with, one rack may be spare ribs?
*The first rack’s membrane came off perfectly but the 2nd rack was hand-to-hand combat. I felt the same frustration that Tom H. posted on 9/1/19 (I’m almost done with ribs).
*I was planning on the 2’-2’-1’ method, but knowing that I may have to switch to the
3-2-1 if needed. Using NU2SMOKE’s guidelines I cooked @ 225 for 2+ hours until 160 then wrapped till around 195 internal temp. I let them sit for 15 mins and they were better than the stuff that killed Elvis!
*I did use a rub from this forum (can’t find post) brown sugar, paprika, onion/garlic pwdr, salt, pepper. Spritzed (apple juice/apple cider vin 1:1) ever 40 mins then
brushed on Sweet Baby Rays (3:1 w water) when wrapped.
