6 racks of baby backs


 

Clint

TVWBB Olympian
picked up some smoke wood in the work van - that's apple in the back & cherry closest to the door.

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41.9# / 15 = 2.79# each

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This is supposed to be the BRITU rub, next time I'll go heavier, and I intend to pulverize it more in the food processor to reduce the size of the chile pepper flakes before I do the next 9 racks (cascabel, chiles de arbol, I forget the other chile).

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I don't normally cooked with chunks so this was new to me. A mix of apple & cherry.

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I got some pretty good separation with these skewers (4)

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at 2 hours in I wanted to make sure they had good color all over so flip, rotate, end-over-end, then some of this......

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I haven't ran water in my pan for several years and the temp was running lower than I wanted. I really wasn't sure the actual temp, but I'm guessing the dome thermometer wasn't that far off.

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At 10:15pm (ribs went on @ 5:55pm) I poured in another ~1/2 chimney

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badda-boom badda-bing, back in business (still the temps ran low)

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These top 2 came off - I was going to let them run a bit longer but the top one slightly cracked after a pretty heavy bounce, and I was able to do the same to the 2nd one.

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The rest of them came off 1-at-a-time - this one was ~192 or so, the others were ~170F, & I could really tell a difference in tenderness in that 20 degrees.

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this top one was touching another, not very noticeable but anyway:

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The last 3

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Quality Control
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Ribs look fantastic, and you hit the mother load wit all the beautiful apple and cherry!
Great job,
Tim
 
Looks great!

2"-3" chunks are all I use for wood smoke when I use lump or charcoal. My favorite combo is cherry and pecan.
 
Thanks everyone :)

I'll try to pick up a bundle of pecan & one of oak next time.

What I picked up was a row of fruitwood, they described it as "side to side of a truck, as tall as the truck bed". It cost $74 with tax.

http://standardwood.com/
Standard Wood in SLC is where I got it, I've driven by it a thousand times, bot a cord of wood from them in ~05.

Fruit woods were more expensive, the smoke woods were priced @ $5, $7, $9, $10 per bundle, fruit woods were at or near the high end.

What's a bundle? "It's about the size of the bundles of firewood you see at some gas stations"
How many bundles are in a row? "about 20"

They were out of oak or pecan????? anyway, the fruit woods seem good so far, I can work with it :) and share with friends/family. I'll do my best to not take it out camping.

I cut it with a compound miter chop saw I keep in the garage.
 
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Clint, you did a fantastic job on those ribs. Now where are you going to put all that wood? Have fun.:)
 
Thanks George! I cooked 6 again a week or so later, that time I coiled 2 on the bottom rack and put just 4 racks on the top - 6 up top was just as easy to deal with.

I ran out of ribs yesterday so I'm looking to my next rib cook hopefully within the next few months. I hope to try this way again, next time with an empty water pan.....worked easily with very little extra care. Next time I'll try to break out a pit & meat thermometer so I get some better beta.
 

 

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