gregbooras
Moderator
First I want to thank everyone on the forum that helped turned out this great meal. The info here is just great and this was my first try on the new smoker with the ribs and the potatoes. Both turned out amazing and the best part was, I just started it and worked the rest of the yard. At the five hour mark I checked and the ribs were done, put my sauce on the ribs and smoked for another 30 minutes.
Ingredients:
1 Berkshire Baby Back Rib (about 1.66 lbs.)
4 T Yellow Mustard
Seasoning (I like to use Williams Food, Rib Tickler, coat both sides of ribs)
2 Large potatoes (poke holes, rub with oil and then season with sea salt, pepper and dry roasted garlic)
Brining Solution:
¼ cup sea salt
½ cup brown sugar
1 cup apple juice
32 oz. cold water
Place brining solution in a large plastic Ziploc bag and add the meat. Please in refrigerator for 5-6 hours. Remove, drain and pat dry the ribs. Rub with mustard on both sides and then season with Rib Tickler. Allow the ribs to come up to room temp for about 30 minutes before placing in the smoker.
For wood use 1.8 oz. Apple Wood and 1.6 oz. of Hickory Wood, place half loaf pan ¾ full with water and apple juice.
Place the ribs on the first rack from the top and the potatoes on the third slot from the top. Set smoker to 235 degrees and leave alone for five hours.
After five hours check to see if ribs are tender with a toothpick, if they are tender remove and mop with BBQ sauce and put back in for 30 minutes.
Note: If the ribs are not tender check every 30 minutes.
Ingredients:
1 Berkshire Baby Back Rib (about 1.66 lbs.)
4 T Yellow Mustard
Seasoning (I like to use Williams Food, Rib Tickler, coat both sides of ribs)
2 Large potatoes (poke holes, rub with oil and then season with sea salt, pepper and dry roasted garlic)
Brining Solution:
¼ cup sea salt
½ cup brown sugar
1 cup apple juice
32 oz. cold water
Place brining solution in a large plastic Ziploc bag and add the meat. Please in refrigerator for 5-6 hours. Remove, drain and pat dry the ribs. Rub with mustard on both sides and then season with Rib Tickler. Allow the ribs to come up to room temp for about 30 minutes before placing in the smoker.
For wood use 1.8 oz. Apple Wood and 1.6 oz. of Hickory Wood, place half loaf pan ¾ full with water and apple juice.
Place the ribs on the first rack from the top and the potatoes on the third slot from the top. Set smoker to 235 degrees and leave alone for five hours.
After five hours check to see if ribs are tender with a toothpick, if they are tender remove and mop with BBQ sauce and put back in for 30 minutes.
Note: If the ribs are not tender check every 30 minutes.
