6 racks of baby backs

[Clint]

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

41.9# / 15 = 2.79# each

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).

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

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

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......

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.

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

 

[Clint]

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

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.

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.

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

The last 3

Quality Control

 

[Tim K]

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

 

[Dustin Dorsey]

Awesome ribs!

 

[CaseT]

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.

 

[Pat G]

That's a load of ribs, looks great!

 

[Timothy F. Lewis]

I need ribs!

 

[Clint]

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.

 

[Zac_Callier]

Everything looks outta this world - thanks for sharing Clint

 

[Barb D]

Clint, you did a fantastic job on those ribs. Now where are you going to put all that wood? Have fun.

 

[ChuckO]

Man I wish I was there for that!!!! Amazing rib cook Clint!!!

 

[Kemper Morris]

Ribs look great Clint

 

[Clint]

Ribs look great Clint

Thanks My Man!

 

[George P]

I love the way you jammed them ribs in there. Well done!

 

[Clint]

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.