Going to try some BB's with Jan's rub tonight.
(http://i762.photobucket.com/albums/xx270/dtaggie/nuts/05b7100b.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/nuts/ba148653.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/nuts/ee024ecd.jpg)
Just Rub
(http://i762.photobucket.com/albums/xx270/dtaggie/nuts/c399f3d1.jpg)
Carolina Gold and Rub
Looking good so far.
Odd thing on the last ribs I did. Three racks in a package. 2 had membrane, one rack per package did not. 2 packages - 6 racks total. Much later understand.
Did that last weekend and did not foil. Just kept them in the smoker and waited till meat pulled back then added sauce for about 20 minutes and they came out great. Think that is how I am going to do them from now on.
Yeah that is how I will try my next ones too.
My plan this time as well
I forgot to add, I did spray with apple juice every half hour after about 4 hours of cooking.
And the finished pics are where?
sorry not good at that,to busy trying to make sure food comes out right.
My last Baby Back ribs were labeled loin baby backs-- no membrane. They were more meaty than normal and a little more expensive too. I thought they were worth it in taste and the amount of meat on the rib.
I've never been successful without foiling. I lose too much heat in my obs when I crack it open to baste and the fat doesn't render properly. With baby backs I'm a big fan of going with the 3-1-1. At least until I add another heating element.
OK Newbie here, "Jans Rub"? looks good but what is it?
It was developed by MrsKyNola
http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub&p=718#post718
Hey Hey Hey, I was there too you know. :D
You think he's still cooking them Ribs? ;D
Maybe waiting for the meat to pull back from the bone a little more? ???
Sorry everyone. Ribs were done after 4 hrs with no foil and apple wood just as I was heading out to play poker on Friday night and I had a delivery to make on Saturday.
I have to say, they were terrible. Very dry one side - the side with Carolina Gold then rub. I hate to admit it, but the rub was too salty on ribs for me. I will try it on butt to see how it is.
I will not do BB ribs w/out foil anymore. Problem could have been the ribs themself. The store only had them frozen and I had to place in water to though then rub down.
Sorry to hear that DTA...
Doesn't sound like you want to try it again (w/o foil).
Every smoker is a little different, and it's important to keep some moisture inside throughout a rib cook.
Of course, you can lose moisture quickly opening the door and such.
I don't know if this would work, but I have a crazy idea...
WHAT IF... On a rack above (or maybe below?) the ribs (and maybe on a frog mat) ya had as much big chunks/slices of WATERMELON as would fit?
It's sweet and tasty... And it would HAVE to keep dripping/evaporating for a long time.
Seems like ya could keep the door closed a LONG time w/o peeking (losing the moisture).
I dunno. Just an idea.
Ribs with Watermelon Sauce!
I think you just found a way to make your Million$. ;D
Funny I have thought about trying smoked watermelon. I never did open the door the entire smoke. But I did notice when I finally did open I must have spilled my water pan some. Most of it was in the pan I set my water pan on.
I am realizing I have a low tolerance for salt in rubs. After mixing up Jan's rub, I tried it and enjoyed the flavor. Was surprised how it actually was on the ribs. Has anyone else thought it was a little salty? I will try n a butt I have as I know it can handle more rub.
Here are the finished pics. Look ok but were very dry
(http://i762.photobucket.com/albums/xx270/dtaggie/Cilantro/fde4c106.jpg)
(http://i762.photobucket.com/albums/xx270/dtaggie/Cilantro/29359148.jpg)
did you spritz with apple juice or so after the first couple of hours? I watched a news segment and some guy won 3 out of 4 categories on ribs and he said he spritz's with apple juice about every half hour so I have done that ever since and they always seem to come out a nice golden color and plenty juicy.
So just a spray bottle with Apple juice in it? I have heard that many times. Really works huh? Do you guys flavor the water in the pan at all?
Did not spritz as I had a small tiem window to get them done. Each time you open the door it adds to the cook time.
Thats all I use waterkc.