Baby backs today

[es1025]

Used my old rub but excluded chili power and only 1 tsp of cayenne pepper.
Wrapped overnight and then let rest for 45 minutes.

Used 2.5 oz of cherry wood
Temp between 230-240.
Added a dusting of orange peel right before going on the smoker
Smoked for 2.5 hours and then foiled for 2 hours with blue agave and apple juice.

My best ribs ever.

 

[DivotMaker]

Beautiful rack, Ed!  I've never heard of the orange peel trick before going in; how'd you come up with that?

 

[es1025]

Tony
I thought the rub was a needed something and did not have lemon pepper so I took a chance and added orange peel. I think the combo of the orange peel and the blue agave added a nice sweetness. The sauce I use blended nicely.  I call it tweeting the recipe.  Plus the spice is expiring in October, I figured what the hell!

 

[UWFSAE]

I think orange goes very nicely with pork so I think that was a smart substitution.  Fresh zest of any lime, lemon, or orange can really add some freshness to the final product, especially with a citrus based sauce like a Cuban mojo or a Caribbean jerk recipe.  Nicely done!

 

[BIG BOB]

Nice rack...looks great!