Smokin-It User Forum!
Recipes => Pork => Topic started by: BonaireBBQ on March 29, 2018, 05:02:44 PM
-
Baby Back Ribs 3 March 2018
2 Racks
Meatheads Memphis Dust 1 hour before going into the Smoker.
Smoked at 235 F on 2nd shelf from the top with a pot of beans under them on 3rd shelf from the bottom.
2 oz hickory and 1 oz cherry. Might need a bit more wood next time? Maybe 4 oz’s total.
½ loaf pan almost full of water next to smoke box less than ½ full at the end. Might need a larger container for longer smokes!
Opened door to stir bean at 2 hours in and 4 hours in.
Checked ribs for doneness at 5 hours.
Done and pulled at 5 ½ hours.
Might have been a bit over done a bit dry but not bad. Not fall off the bone but a nice bite through and pull off the bone. Needed more rub. Might consider a light coat of BBQ sauce the last 1 hour to last ½ hour.
BBQ Beans
Beans standard recipe halved but used dry beans. Also added 1 cup of water to sauce.
Soaked beans for 18 hours with one spoon of chicken flavoring, still semi hard.
Rinsed and cooked for 3 hours with one spoon of chicken flavoring in the crock-pot on high, still semi hard.
Into the smoker for 5 ½ hours uncovered under the ribs still a bit crunchy. Sauce cooked down to a thick consistency. Good thing I added extra water.
Will need to boil then simmer the beans instead of the crock-pot.
-
Sometimes when I test for doness I actually take a rib if I don’t trust the toothpick.
-
Sometimes when I test for doness I actually take a rib if I don’t trust the toothpick.
;D
-
Sometimes when I test for doness I actually take a rib if I don’t trust the toothpick.
WELL, THAT'S JUST SHAMEFULL!
and Trend Setting!!! I'm gonna do that! ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D