Post Turkey Ribs

[jcboxlot]

Well turkey leftovers are done and I had to try ribs.

#2 SI

Smithfield Baby Backs from store. (seemed not so baby to me)

Rub was Oakridge Dominator rib rub (found at local store) (info online too) Well recommended!

Yellow mustard underneath.

230 degrees, 5 hours, 3 oz cherry wood.

Taste was good, but not really "fall off the bone" peel off.

1st smoke with no probe and or temp probe.   Just followed recipes on this forum.

Might try lower temp next time and an extra 45 mins.

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[DivotMaker]

They look good!  I actually use 235, and 5 hours is a starting point for testing.  I usually smoke 3 racks at a time, and they never take less than 5:15  to 5:45 on time to get fall-off-the-bone tender.  Don't get wrapped up on the 5 hour thing!  You hear it like it's an absolute, but it's not.  The meat has its own agenda, and it's done when it's done.  Ribs are a "feel" thing.  It they're not tender, and pulling away from the bone, they need more time.  Another 30 minutes would have fixed your tenderness.

[jcboxlot]

PS, Did potatoes with EVOO and season salt in same smoke, best starch I have had in a long time.

PSS, Added 4 oz of apple juice in cut open top beer can in the #2.  After 5 hours, only 1 oz used.  Yes, non scientific, but I guess liquid is not required.

John

[swthorpe]

Glad to hear that you liked the potatoes...I always throw a couple in when doing ribs, and I really like the smoked skin!    I use a small loaf pan with apple juice when I do ribs, and I always have juice left over when done.  I think the only time that I have seen the juice evaporate is on a long smoke for a boston butt.

[DivotMaker]

John, the cut-open can just isn't enough surface area for the juice/beer/water pan (imo).  I also use the disposable aluminum mini-loaf pans.  Good surface area, and they tuck right up against the hot smoke box, so they get hot enough to do their job - steam the liquid!  I fill them about 3/4 full, and never have one go empty, even on the 12+ hour smokes.  It adds more moisture than you think, and does make a difference.