Jetmech_63:Going to do 2 racks of St. Louis ribs on the smoker today, going to try not doing 3-2-1 since last time I lost a lot of the seasoning and bark and the ribs turned to pulled pork... Pics to follow
MORE PORKOGRAPHY!But seriously, it looks like you don't parboil at all? I realize that these are huge hunksa meat, but I thought it was a given you were supposed to parboil pork because cooking wouldn't necessarily kill of any trichinoses in there? Well, obviously, you're still alive to tell the tale so it must be okay. You also said you add a barbecue rub--but do you use barbecue sauce during the process at all and if so when do you slather it on? When I'm doing ribs I usually slow cook for a couple hours (I don't have the patience or the right equipment for a real slow cook), starting with a rub and then marinating with olive oil and herbs every 20 minutes or so and then add the barbecue sauce only in the last half hour to keep it from getting bitter. But I'm certainly not expert on the matter.
I have had fantastic success using various rib techniques espoused by Meathead Goldwyn at Amazingribs.com. I recommend him highly......
I look at your photos and my mouth waters and my stomach rumbles. I have not had good BBQ since I have been in TN. Let me clarify. That probably sounds really bad but I have never been to a BBQ joint.Every one in this family has a big fancy grill, and their own recipe. It is all bad. Dried out, bland, overcooked or undercooked. They lift the cover every 5 minutes to look and that can't be good. Burnt to a crisp and they talk about the crust.I will remedy the situation soon. One can not live in TN without eating good BBQ.
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
F San Jose!!!!! Lets get it on!
Does anybody here inject their butts before smoking?