Smokin-It User Forum!
Recipes => Pork => Topic started by: TexasSmoke on March 29, 2015, 01:39:46 PM
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So far I have earned my Boston Butt & Brisket badges and now I am ready to smoke my first racks of ribs.
I have some family coming in town masters weekend and I am making a trial run today. I bought a rack of St Louis cut and a rack of baby backs for a test. Here is the plan:
I covered them both in olive oil and rub last night and wrapped them in plastic and kept them in the fridge overnight.
I plan to smoke them both with 3.5oz of hickory in foil boats and a pan of apple juice @ 225 for 5 hours (no peeking).
At 5 hours I will test for doneness and pull the babies and add sauce to the Stl Cut and cook for another hour.
Thoughts?
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Plan looks perfect to me! Enjoy!
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Going full load on hickory will be smoky if you love smoky. I tend to blend my woods from mild to smoky.
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I checked the ribs at 5.5 hours and I am not sure they are done yet. I was having some issues having my Auber stay constant at 225. I think my temp probe moved and was to close to the meat for the first part of the smoke.
I tried one rib and it tasted great but was tough to separate from the bone. I am no looking for fall of the bone but closer than they are now.
Does that mean I need to cook longer or have I gone to far?
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Longer
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Well I am pretty happy with my first batch of ribs. It ended up being 6.5 hours for the BB's and 7.5 hours for the Stl's. I think I liked the BB's the best. They were the meatiest ribs I have ever had. I guess that is why it took longer than I had thought. I had some leftovers tonight for dinner and they were awesome!
The one thing that was weird was my Auber. During my prior smokes it was locked on to 225 +/- a single degree. This smoke it was all over the place. The only difference was I did not use the meat probe but everything else was the same. Ideas?
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Ron,
I'm starting to read more occurrences of this weird Auber behavior. Ribs have been a common theme between them. Lack of mass in the smoker freaks the Auber?
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I dont use the auber for timed smokes.
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St Louis cut ribs will usually take about an hour longer than baby backs. So, your times are right in line with when I do them. I prefer the St Louis cut, but this is a total personal preference as I know many here prefer the BBs.
Looks like a successful smoke. I can't help you on the Auber though. I am still debating whether I really need/want one or not. I turn out some pretty good food without it and not sure it is worth spending the money on when I have some other interests (Fishing, Camping, Golfing, etc) that need some disposable dollars too. ;)
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Those test ribs look great. I can't wait to see the photos of the big cook and results. Good luck.
Consider going the fixed Auber probe route. It takes away one variable of consistent probe placement.
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Consider going the fixed Auber probe route. It takes away one variable of consistent probe placement.
+1!