On sale at kroger this weekend

I will be putting 4 racks in the smoker

My strategy

I am going to trim the "tip" off and make them st. louis style as well as remove the membrane
I will refrigerate marinate them tonight with my own special rub add mustard around to keep the rub on the meat
take them out about an hour before cooking apply more rub and let them get to room temp
Put them on the smoker with hickory and cherry chips and a tub of apple cider vinegar, beer and salt mix
cook at 225-230 for about 4 hours spraying them w/ apple juice mix every 45 min.
wrap them in foil w some butter and a little coke for another 1-1.5 hours of smoking
remove foil and smoke for another 20-30 min to get some good bark going
remove from smoker and put back in foil to rest for 15 min or so and then time to eat.

im also going to be braising some country style ribs on the grill in a shallow pan w a mix of beer/applecidervinegar and spices., bbq sauce ill sear each side first then put them in the pan for about an hour turning them at the halfway point

Sounds like work.

WebFire;1441262 wrote:Sounds like work.

haha maybe but really not that bad plus i enjoy it..ill basically crack a few cold ones and watch golf. and it will be good eating. and honestly i get a lot of joy watching other people eat it.

Gblock;1441256 wrote:On sale at kroger this weekend

I will be putting 4 racks in the smoker

My strategy

I am going to trim the "tip" off and make them st. louis style as well as remove the membrane
I will refrigerate marinate them tonight with my own special rub add mustard around to keep the rub on the meat
take them out about an hour before cooking apply more rub and let them get to room temp
Put them on the smoker with hickory and cherry chips and a tub of apple cider vinegar, beer and salt mix
cook at 225-230 for about 4 hours spraying them w/ apple juice mix every 45 min.
wrap them in foil w some butter and a little coke for another 1-1.5 hours of smoking
remove foil and smoke for another 20-30 min to get some good bark going
remove from smoker and put back in foil to rest for 15 min or so and then time to eat.

im also going to be braising some country style ribs on the grill in a shallow pan w a mix of beer/applecidervinegar and spices., bbq sauce ill sear each side first then put them in the pan for about an hour turning them at the halfway point

During the Mid-Ohio race season, a large group of us hang out and do the cook-and-drink thing all weekend long. With a grill, smoker and other things. Reading this is making me drool even though we're still 28 days from the beginning of the race season. Think it's usually pork tenderloin instead of ribs that the guy w/ the smoker cooks most often, but properly marinated and smoked pork is just awesome as hell.

Heretic;1441265 wrote:During the Mid-Ohio race season, a large group of us hang out and do the cook-and-drink thing all weekend long. With a grill, smoker and other things. Reading this is making me drool even though we're still 28 days from the beginning of the race season. Think it's usually pork tenderloin instead of ribs that the guy w/ the smoker cooks most often, but properly marinated and smoked pork is just awesome as hell.

i agree the last weekend i did a pork shoulder which basically has the tenderloin and the butt for pulled pork. it takes like 10 hours and i had to get up at 6 am to put it in but it turned out really good. i have only been using a smoker since christmas so im still learning but i been grilling/barbecuing my whole life

im going to look for an injector this weekend as well. im not going to inject the ribs but the next time i do pork butt or brisket im going to try it out. never tried it but i heard it can help keep meat moist and get the flavors down deep into large pieces of meat.

WebFire;1441262 wrote:Sounds like work.

black + work doesn't seem to equal out... but it is for BBQ'd ribs!

(Gblock... that was in jest).

Gblock;1441263 wrote:haha maybe but really not that bad plus i enjoy it..ill basically crack a few cold ones and watch golf. and it will be good eating. and honestly i get a lot of joy watching other people eat it.

Just kidding around. I'd like to do some awesome ribs and stuff. Just don't ever seem to have time to dedicate to it with kids and baseball and soccer and...

Yea I got no kids..my gf also enjoys helping so its a nice afternoon activity for usActully just got back from the store and got baby backs they were only a dollar more and far less work and better meat

Gblock;1441256 wrote:On sale at kroger this weekend

I will be putting 4 racks in the smoker

My strategy

I am going to trim the "tip" off and make them st. louis style as well as remove the membrane
I will refrigerate marinate them tonight with my own special rub add mustard around to keep the rub on the meat
take them out about an hour before cooking apply more rub and let them get to room temp
Put them on the smoker with hickory and cherry chips and a tub of apple cider vinegar, beer and salt mix
cook at 225-230 for about 4 hours spraying them w/ apple juice mix every 45 min.
wrap them in foil w some butter and a little coke for another 1-1.5 hours of smoking
remove foil and smoke for another 20-30 min to get some good bark going
remove from smoker and put back in foil to rest for 15 min or so and then time to eat.

im also going to be braising some country style ribs on the grill in a shallow pan w a mix of beer/applecidervinegar and spices., bbq sauce ill sear each side first then put them in the pan for about an hour turning them at the halfway point

You're waisting your vinegar, beer, and salt...but everything else looks good.

se-alum;1441497 wrote:You're waisting your vinegar, beer, and salt...but everything else looks good.

That is true but superstitiously I like to do it sometimes instead of water even though it probably does nothing