Frank H
TVWBB Gold Member
Ok , so the grocery store had a BOGO on baby backs and I bought a couple. Not exactly sure where on the pig the riblet is located , but whatever.
Being a semi retired person , I find myself at loose ends on a Thursday and I decided to deploy the WSM and smoke these riblets. It was raining early in the day so I parked my truck in the driveway and set up the WSM in the garage....
filled the charcoal ring with frontier lump, a few chunks of maple for smokewood ,put the can in the middle,lit the chimney,and we're on our way to smokey town !
meanwhile , back in the kitchen , the ribs have been rubbed with a basic pork rub that Alton brown and I seem to like pretty well . Brown sugar ,salt,pepper,oregano and thyme....
after a while , the fire is ready and the ribs go on the top rack of the WSM . (Foiled water pan,foil wrapped brick for a heat sink)
so my plan was to do a 2-1-1 method with these. I planned to foil one rack and not the other....so the ribs are on the smoker is at 250 and I took a 45 minute walk so I wouldn't be clucking over the smoker like a mother hen.
2 hours in I take a peek....and I threw on a few spuds just for giggles.
foiled one rack with some brown sugar and a little coke for moisture. (I would've preferred apple juice , but , alas , I had none.). Threw them back on the smoker. One foiled , one bareback. (I don't have a picture of that but why would I lie?)
ok , at the three hour mark , I unwrap the foiled rack which turns out to be done. Bend test , check. Toothpick test , check. So I put it back for 15 minutes to firm it up. The bareback rack is not quite there , so I figure I'll leave it on another half hour and check it again.....which I did.
i apologize for the lack of good pix of the finished product , but things got a little hectic at the supper hour and I only managed one shot of my plate with a couple ribs , baked smoked potato (which was delightful) and a fresh ear of corn on the cob , (which was sublime , but not smoked).
The ribs were excellent. Tender,moist,smoky (but not overpoweringly so). The foiled rack was very near to FOB without being mushy. Sweetie pronounced them "very nice". The bareback rack was a little more toothsome , which I enjoyed , but I have to say , they were both good and a nice change of pace from chicken , (which we seem to eat a lot of these days).
well , thanks for looking and I hope you all have a great weekend. Gonna be hot next week. Get outside and scorch some meat!
Being a semi retired person , I find myself at loose ends on a Thursday and I decided to deploy the WSM and smoke these riblets. It was raining early in the day so I parked my truck in the driveway and set up the WSM in the garage....
filled the charcoal ring with frontier lump, a few chunks of maple for smokewood ,put the can in the middle,lit the chimney,and we're on our way to smokey town !
meanwhile , back in the kitchen , the ribs have been rubbed with a basic pork rub that Alton brown and I seem to like pretty well . Brown sugar ,salt,pepper,oregano and thyme....
after a while , the fire is ready and the ribs go on the top rack of the WSM . (Foiled water pan,foil wrapped brick for a heat sink)
so my plan was to do a 2-1-1 method with these. I planned to foil one rack and not the other....so the ribs are on the smoker is at 250 and I took a 45 minute walk so I wouldn't be clucking over the smoker like a mother hen.
2 hours in I take a peek....and I threw on a few spuds just for giggles.
foiled one rack with some brown sugar and a little coke for moisture. (I would've preferred apple juice , but , alas , I had none.). Threw them back on the smoker. One foiled , one bareback. (I don't have a picture of that but why would I lie?)
ok , at the three hour mark , I unwrap the foiled rack which turns out to be done. Bend test , check. Toothpick test , check. So I put it back for 15 minutes to firm it up. The bareback rack is not quite there , so I figure I'll leave it on another half hour and check it again.....which I did.
i apologize for the lack of good pix of the finished product , but things got a little hectic at the supper hour and I only managed one shot of my plate with a couple ribs , baked smoked potato (which was delightful) and a fresh ear of corn on the cob , (which was sublime , but not smoked).
The ribs were excellent. Tender,moist,smoky (but not overpoweringly so). The foiled rack was very near to FOB without being mushy. Sweetie pronounced them "very nice". The bareback rack was a little more toothsome , which I enjoyed , but I have to say , they were both good and a nice change of pace from chicken , (which we seem to eat a lot of these days).
well , thanks for looking and I hope you all have a great weekend. Gonna be hot next week. Get outside and scorch some meat!
Whatever they are, you did a great job cookin' 'em!
