Smokin-It User Forum!
Recipes => Pork => Topic started by: Smokster on September 18, 2013, 12:23:01 AM
-
After numerous attempts at achieving fall-off-the-bone ribs, I finally got the desired results that I was aiming for. I tried the 3-2-1 & 2-2-1 methods which worked fine, but I wasn't satisfied, until I tried Joe's method (thanks Joe) by leaving it in the smoker for the duration of the smoke with minimal intervention.
I used the rub that Joe provided as my base, however I omitted the cayenne pepper. (Link below)
http://smokinitforums.com/index.php?topic=745.0
I used mustard as a binding agent, added dry rub and tightly wrapped and refrigerated for 24 hours. The next day, I added a bit more rub, added 2.5 oz of apple wood chips to the smoker, added a pan with some apple juice for moisture, placed the rack in the smoker and set to 225.
After 3 hours, I removed the rack and slathered with Tony's (DivotMaker) killer sauce and placed back in the smoker for 2 more hours. The final results, a real nice caramelized bark, yet really moist and juicy meat that fell off the bone (finally). Thanks guys for all your help and support to get that perfect rib.
http://smokinitforums.com/index.php?topic=772.0
Takeaway: Next time I will go with 2 oz of wood and us cola syrup as my binding agent to see how it helps with caramelization, and tone down on the amount of rub I apply to the ribs.
-
Mighty fine looking backs, Smokester! These lunchtime rib pics are absolutely killing me! :P
-
Thanks DM, slowly but surely I am getting the results I was aiming for. Next up, pork tenderloin.
-
Love tenderloin, Smokester! I find them pretty easy to get consistent results with, and hard to beat for pork sammies! ;D
-
Pork Sammie's? I'm going to have to google that one, never heard of it!
-
Pork Sammie's? I'm going to have to google that one, never heard of it!
Hehe...you Yankees crack me up! ;D Sammies are sandwiches down south!
-
LOL, that's what I thought, but now there are so many names being used in different parts of the country.