Ribs r Done

Had the ribs on at 9AM.  Took an hour to get the temp in range, and the rest of the time.

What I mean to say is I fought with the temperature all day.  Took the last of the ribs off at 3PM.

I also found that I'm probably doing it wrong.  Apparently ribs aren't cooked to temperature.

Shows the amateur I am, for sure.

One awesome find I grabbed off the net was a mop sauce consisting of 50/50 apple cider vinegar and brown sugar.  Just like the East Carolina sauce I know and love.  Great find!

Anyway my current analog Masterbuilt Electric Smoker is done.  I'm not going to fight with temperature anymore.  After a weekend of studious research I'm going to jump into barrel smoking next.  Just have to decide which barrel smoker.

Ribs again

It's Mother's Day weekend so another smoke is on.  The trusted and true Sam's Club three-pack of ribs was rubbed last night (Memphis Dust) and packed away for a turn in the smoker tomorrow.

Sadly my brain was addled and I failed to try a new trick my boss just inadvertently reminded me of - rub and rest in a large zip-up bag!  This has crossed my mind before, but it never made the leap to realization.

Hopefully next time.

Meantime back at the ranch...

The ribs were packed away as usual in the pan wrapped in plastic and covered in foil then into the fridge.  I will do a day-before smoke tomorrow to avoid tying up the big day, and do a grill warming for the Sunday dinner.

My last smoke this winter that I neglected to document was a near-disaster that ended in less than 4 hours.  Not that the results turned out bad but I could not get control of the smoke temperature.

With the more temperate weather I'm hoping for more typical results.