/ck/ - Food & Cooking

>>10731024
Don't use the texas crutch where you wrap it in foil for 2 hours with a liquid. It comes out fall off the bone without any texture. Smoke for 3, baste every 30 minutes for 3 with a mustard, oil, apple cider/vinegar baste. When the meat has pulled away from the tips @1 inch, bob's your uncle. Use a simple dry rub like salt, brown sugar, dehydrated garlic and onion, paprika and ancho or chipotle chili powder for 24 hours.

Here's some pork ribs I did awhile back. I did an overnight dry rub of salt, brown sugar, garlic, cayenne powder, ground coriander seed and paprika. Smoked for 2 hours and basted with 1/2 cider vinegar, apple juice, vegetable oil and mustard every 30 minutes for the last 3 hours. Pic is one of the bastings. Fucking delicious shit, mang.

Looks good so far but the meat needs to pull further away from the rib tips. Bone should be at least 1/2 inch exposed (see pic) What did you rub with?

I'm getting a headstart on the weekend smoke because I had the day off. These ribs have been smoking for 2 hours with an overnight dry rub of salt, brown sugar, garlic powder, papriksa, ancho chili powder and some cumin. I had a pot of baked beans from scratch under it during the 2 hour smoke that I'll go into more detail in a sec.

Anybody smoking today or planning to this weekend?