Good Morning Everyone.
I’m getting mentally prepared for my first smoke, which will happen on Boxing Day (26 Dec). I have picked baby back ribs for my first effort. My new #2 will get seasoned on Christmas Day, and I will also prep the ribs and put them in the fridge to soak up the rub. I’d like to go over my plan, and ask some questions.
1. 25 Dec. Open ribs package. Rinse ribs. Pat dry. Remove silver side…
Q1. Is this a difficult process? I’ve never done this before. Does the silver skin want to hold onto the meat you want to keep? Is it slippery or difficult to remove? Any suggestions on how to complete this step in the easiest manner? Butter knife?
2. Slather ribs with yellow mustard. Apply rub. Place ribs into vacuum bag. Seal and place into fridge for the night.
3. 26 Dec. Remove ribs from vacuum bag. Place on rack/shelf with bone side down.
Q2. Since there is only going to be a single rack of ribs, I’m planning on using about 2 oz. of maple. Sound about right?
4. Put shelves with ribs in highest positions in the smoker. Set water pan next to smoke box. Set temp to 235 degrees. Close door. Target time – 12:30 pm.
5. Smoke for 4.5 hours. Check for doneness…
Q3. I saw the guidance on the “toothpick test”, but wonder if I’ll know what done feels like, since this is my first time. I know the advice is to forget testing for temperature, but I saw a guide that lists 200 degrees as a target. Maybe checked with a Thermapen between the bones?
6. When done, slather with BBQ sauce, wrap in foil, and return to smoker for 30 mins.
7. Serve and (hopefully) enjoy.
What did I miss? Thanks to everyone for their input. Merry Christmas!
I’m getting mentally prepared for my first smoke, which will happen on Boxing Day (26 Dec). I have picked baby back ribs for my first effort. My new #2 will get seasoned on Christmas Day, and I will also prep the ribs and put them in the fridge to soak up the rub. I’d like to go over my plan, and ask some questions.
1. 25 Dec. Open ribs package. Rinse ribs. Pat dry. Remove silver side…
Q1. Is this a difficult process? I’ve never done this before. Does the silver skin want to hold onto the meat you want to keep? Is it slippery or difficult to remove? Any suggestions on how to complete this step in the easiest manner? Butter knife?
2. Slather ribs with yellow mustard. Apply rub. Place ribs into vacuum bag. Seal and place into fridge for the night.
3. 26 Dec. Remove ribs from vacuum bag. Place on rack/shelf with bone side down.
Q2. Since there is only going to be a single rack of ribs, I’m planning on using about 2 oz. of maple. Sound about right?
4. Put shelves with ribs in highest positions in the smoker. Set water pan next to smoke box. Set temp to 235 degrees. Close door. Target time – 12:30 pm.
5. Smoke for 4.5 hours. Check for doneness…
Q3. I saw the guidance on the “toothpick test”, but wonder if I’ll know what done feels like, since this is my first time. I know the advice is to forget testing for temperature, but I saw a guide that lists 200 degrees as a target. Maybe checked with a Thermapen between the bones?
6. When done, slather with BBQ sauce, wrap in foil, and return to smoker for 30 mins.
7. Serve and (hopefully) enjoy.
What did I miss? Thanks to everyone for their input. Merry Christmas!