Smokin-It User Forum!
Recipes => Pork => Topic started by: Ken on April 25, 2022, 11:46:35 PM
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I just made my very best baby backs. Yes, I've decided that I like them the best. A four-hour dry brine did the trick. I did a light season with a low salt rub, kosher salt, coarse grind pepper and a bit of brown sugar. A small loaf pan of hot water on the side. I only smoked one rack. 2.3 oz of SI hickory with a chip grate and a foil boat. 150 for 30 minutes. Then 235 for the balance of the total 4.5 hour cook time. I sauced it with Kindrer's mild BBQ at 4 hours. The bones didn't pull back textbook, but the meat was the most tender and juicy that I've ever made. The mild seasoning let the pork flavor shine.
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Those look great Ken. Here at our place brown sugar is used on ribs, butts and (strange as it may sound) brisket. Family loves the flavor. Makes a mess but sure adds a nice touch to the rub/spices (pepper, salt, garlic powder).
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I can see how a bit of sweetness would be great on brisket. I used some honey as part of a chuck roast burnt end recipe posted not long ago on this site. No leftovers.
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Those look good Ken. I'm gonna have to try some brown sugar on my next rack! Thanks for sharing this.