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Smoked Barbecue Baby Back Ribs

First time ever smoking. I used the rub recipe yesterday, smoked (soaked apple wood chips) ribs on gas BBQ @225 degrees for 4.5 hrs. Spritzed with apple juice after 1 hour, 2 hours, and approx 40 minute intervals until finished. Turned ribs once per hour. Added chips every hour for 3 hours, smoke seemed to last 10 minutes each load. Probably the best ribs I've had, the wife even went back for more. Moist and full of flavor, never considered adding sauce.

A few thoughts; a bit salty for my taste so I'll cut back the kosher salt. I also like the below comment of using mustard in place of oil.
I have a large Weber Summit and figured I could count on the built-in thermometer. Luckily while searching for recipes there was a suggestion to place an oven thermometer right next to the meat, which I did. Oven thermometer read 225, when Weber read 180. Glad I saw that.

Now that I have one under my belt I'm ready to try other meats and associated rubs. Any suggestions?

Jul 07, 2013
Teeitup228 in Recipes