Mon Dec 14, 2015 12:34 pm
All the ribs were juicy and fall off the bone tender, the middle rack was on the top rack of the smoker because it was thicker and I wanted it to cook a bit more. I have a fairly detailed process I follow haha. I am still working on formulating my own rub so this is basically just a mixture of store bought stuff like cabelas pulled pork rub, garlic powder, porkys seasoning, mccormick steak salt, Canadian steak seasoning, famous daves rib rub.
I coated the ribs in honey, coated in seasoning, wrapped in plastic, and put them in the fridge Saturday at about 10 PM. Pulled them out at 10:00 AM Sunday and set on the counter to warm up some.
I cook on a masterbuilt sportsman elite electric. I started that up and got it set at 225 degrees, dampers closed. Little bit of water in the pan, and added cherry wood chips to the hopper. Put the ribs on at 11:45 AM, on the two highest rack positions in the smoker
12:30 added cherry chips and opened top damper slightly.
1:15 added cherry chips and left the wood chip hopper slightly open for more draft
2:00 added more cherry chips, opened top damper halfway and left chip hopper slightly open still.
2:45 Left dampers open and brushed on apple juice. No more wood chips from here on out. After 3 hrs cooking I also turn the heat up to 260 to give them the nice bark.
3:30 More apple juice
4:15 More apple juice
5:00 More apple juice and put bbq sauce on the furthest right rack
5:45 Pulled off smoker, let rest 15 min on a pan covered in foil, then cut apart and ate
I will be using this as my go to rib recipe from here on out. Everyone likes theirs a certain way but for me these turn out just the way I like them. They come clean off the bones but don't fall apart trying to pick them up...just enough firmness. That's the texture I like.
