Enjoyed these awesome ribs at a friend's place several months back, finally got the recipe. Ah the humanity!--they're really not even done on a smoker...
They seem to be mostly an oven affair, with a bit of high-heat grilling at the end. The problem I'm having with just tossing 'em on the ol' WSM where it says "oven" is that they cook while cider-simmering in a foil-wrapped pan. Kinda pointless to wrap in foil from the get-go while thin blue smoke goes out the top vent without ever touching the meat...!
Sure, I could perhaps make a foil "boat" and float 'em in the simmering cider (though it seems to me they'd get rather mushy...), yet even that would restrict--in my opinion--way too much smoke-meat intercourse(!). No point in putting the cider stuff in the water pan, certainly.
I'm considering throwing 'em on the WSM and basting them every 45 minutes or so with the cider concoction and following the recipe from there on out. Thoughts?
Finally, the combination of bourbon, ginger and cinnamon make for a really unique--and great--combination. Is adding smoke (even from Jack Daniels wood smoke) just another symptom of my smoke-neurosis...?!
Should I just leave well enough alone, swallow my smoke-pride and do 'em in the oven?!
They seem to be mostly an oven affair, with a bit of high-heat grilling at the end. The problem I'm having with just tossing 'em on the ol' WSM where it says "oven" is that they cook while cider-simmering in a foil-wrapped pan. Kinda pointless to wrap in foil from the get-go while thin blue smoke goes out the top vent without ever touching the meat...!
Sure, I could perhaps make a foil "boat" and float 'em in the simmering cider (though it seems to me they'd get rather mushy...), yet even that would restrict--in my opinion--way too much smoke-meat intercourse(!). No point in putting the cider stuff in the water pan, certainly.
I'm considering throwing 'em on the WSM and basting them every 45 minutes or so with the cider concoction and following the recipe from there on out. Thoughts?
Finally, the combination of bourbon, ginger and cinnamon make for a really unique--and great--combination. Is adding smoke (even from Jack Daniels wood smoke) just another symptom of my smoke-neurosis...?!
