3 racks of babybacks (round 2.5)


 

Clint

TVWBB Olympian
I cooked 3 more racks today - this time I ran a dry pan, I ran the remainder of my imitation BRITU rub (sans msg, didn't have or run into any) through the food processor for 30 seconds to reduce the pepper flake (started as whole dried chiles) size. I used probably 35% more rub than last time, and I used a spice shaker to distribute it more evenly.

Mix of apple & cherry - I used 2 chimneys. I lit the one, let it run for 20 minutes, dumped it into the ring, filled another chimney & poured it on top of the lit, added the smoke wood, and before long I set the middle section on there. I foiled my pan but with the door & lid off the fire got a little hotter than I was comfortable with on the foil, so I removed the foil from the water pan.

53522377_10213978888128205_3810093092036411392_o.jpg



Just before the ribs went on, you can see my new weber rib rack in my reflection:

54006202_10213978889128230_8284820561968758784_o.jpg



it ran just below 225 with all the bottom vents @ 50% open, I opened 2 or maybe all 3 bottom vents 100% after I wrapped in pink butcher paper:

53897013_10213978890248258_6238521485854507008_o.jpg


It was snowing pretty hard all afternoon - I plan on getting out in it tomorrow & then doing other stuff, so I decided to do the ribs tonight along with a few other things so I could be more free tomorrow.

53406523_10213978891008277_1506854795804147712_o.jpg



53430005_10213978892288309_3471483625675948032_o.jpg


Still ~225F
53461903_10213978893008327_2602080278146973696_o.jpg



at this point I liked the color and hoped they had enough smoke - wasn't sure how much time to wrap in the paper, or even how much paper to use.

53302359_10213978894408362_7186022865131536384_o.jpg



I cut three 30" sections and wrapped the ribs like a paper & pork burrito.

53354588_10213978895168381_802338773231730688_o.jpg



I almost just used foil - had no idea what to expect from the paper

53464743_10213978896608417_3791993232267673600_o.jpg



bumped the bottom vents from 50 to 100% open (2 of 3 or all 3, don't recall) to increase the temp

53751075_10213978897168431_7283880976256598016_o.jpg
 
after 50 minutes in the paper:

53711543_10213978897768446_8971103061095219200_o.jpg



this is what I unwrapped after 50 minutes...... I was pleasantly surprised with the appearance, hoping it wasn't overcooked. I wasn't sure how long to ?braise? in the paper..... 30, 45, 60 minutes?

53529155_10213978898928475_6592307880580349952_o.jpg



wasn't sure how much juice would be in the paper so I poured it out - this is from the first rack:

53735611_10213978899448488_4103363504935796736_o.jpg



2nd rack

53529094_10213978900288509_6307807773719527424_o.jpg



I thought I'd put them back on for a little while, but they looked good to me so I pulled them off....and did some quality assurance

53472695_10213978903288584_3830845368988336128_o.jpg



From what I could tell, the paper absorbed all the water & just the fat was the only liquid left in the paper. The fat started to harden in my cold pho bowl, it was just fat, no water:

53539930_10213978901968551_9220989343617777664_o.jpg


I had to lift it pretty high to see the tear - the ones I did last time cracked a whole lot less than this, but these weren't overdone (IMHO).

53255403_10213978903888599_3208094270917443584_o.jpg



............I'm pretty full of ribs right now....an hour later.

54255400_10213978905088629_1986655840232275968_o.jpg



these took about 4 hours according to the time stamps on my pics - 5:18pm to 9:19pm
 

 

Back
Top