Today's Smoke

[NewToSmok]

Doing a double smoke today
First: Habanero's Pastrami, I would try some new recipe but this one is so good and now that I make all my own lunch meat, why mess with something close to perfection.....

Second: Baby Back Ribs:  Wet Rub
I never used a wet rub, so if anyone has advice that would be great.  Here is the recipe, courtesy of Steven Raichlin's How to Grill cook book.  I loved this recipe off the grill and wanted to try it in the Smoker.  Thinking of using 3 to 4 hours of Pecan to smoke.
2 Shallots
4 Stalks Lemon Grass
1 cup Cilantro
4 Cloves Garlic
2" of Ginger
3 Jalepeno's
1/4 Cup Soy
1/2 Oil
3 Tbs Fish Sauce
3 Tbs Lemon Juice
3 tsp Coriander
1 tsp Black Pepper

Also need advice on reheating he ribs.  I want the ribs for tomorrow, but will not be home to smoke so I was going to Smoke and FTC tonight and then reheat on the grill.  Is that OK?  Do I cut down how long I smoke for?

Thanks,
Jon

[FLBentRider]

Also need advice on reheating he ribs.  I want the ribs for tomorrow, but will not be home to smoke so I was going to Smoke and FTC tonight and then reheat on the grill.  Is that OK?  Do I cut down how long I smoke for?

I would wrap them in foil and put them in the oven. IMHO they will dry out less than on the grill.

[NewToSmok]

Pictures:

Pastrami Waiting to be smoked


Ribs sitting in a tupperware.  I cut the racks in half so they fit.

[classicrockgriller]

NTS, looks mighty good. Looking forward to seeing how the ribs do in that wet rub.