Eric Simon
TVWBB Fan
I am in a heavy experimentation mode, doing a lot of smoking in an attempt to develop a competition-worthy recipe. Here is what's up for today:
Rack of home raised spare ribs trimmed to St. Louis cut. Last night, I painted them with a light coating of Dijon/balsamic glaze and applied a generous sprinkling of homemade rub. Put them in a Ziplock and into the fridge overnight.
Today, I will take them up to come up to room temperature for an hour. I'll add a light sprinkling of rub just before putting them on. My plan: Fire up my WSM with half a chimney of glowing coals on top of half a ring of unlit. I will add 3 chunks of oak from my property and 2 of store-bought hickory (each chunk is a bit smaller than a tennis ball). I'll get the temp to about 220. 3 hours that way. Then I'll put the rack into foil, add a sprinkling of balsamic vinegar, and then back on for 90 minutes. (I like my ribs tender.) And then a final application of a homemade maple glaze for about 60 minutes. 30 mins before done, I'll sprinkle on some local maple sugar.
So the plan is for 3/1.5/1 but we'll see if they cook faster than that.
I'm excited to try it out! I'm on the steep part of the learning curve, smoking several times a week, and having a blast!
Rack of home raised spare ribs trimmed to St. Louis cut. Last night, I painted them with a light coating of Dijon/balsamic glaze and applied a generous sprinkling of homemade rub. Put them in a Ziplock and into the fridge overnight.
Today, I will take them up to come up to room temperature for an hour. I'll add a light sprinkling of rub just before putting them on. My plan: Fire up my WSM with half a chimney of glowing coals on top of half a ring of unlit. I will add 3 chunks of oak from my property and 2 of store-bought hickory (each chunk is a bit smaller than a tennis ball). I'll get the temp to about 220. 3 hours that way. Then I'll put the rack into foil, add a sprinkling of balsamic vinegar, and then back on for 90 minutes. (I like my ribs tender.) And then a final application of a homemade maple glaze for about 60 minutes. 30 mins before done, I'll sprinkle on some local maple sugar.
So the plan is for 3/1.5/1 but we'll see if they cook faster than that.
I'm excited to try it out! I'm on the steep part of the learning curve, smoking several times a week, and having a blast!
