Im going to put these pork ribs on
this a really small smoker so I dont have a lot of options
as far as positioning goes
so i'm just going to see what happens
in the hopes of the back part being a little bit hotter
i'm hoping that heat will kinda come up that way
and maybe this will be a little bit cooler hoping that the crack in the door
will let a little bit of cool air in there
got it positioned like that meat side up i think it's gonna be pretty even but
don't really know for sure
definitely put a water pan in there though we're gonna cook this thing at two
hundred seventy five degrees if it sounds like its sizzling or maybe it's
cooking a little too hot
i'm going to back off on the heat a little bit but
that's barbecue just got to figure it out
well it's been about two hours
so i think we're going to check these ribs for color
they should be about right the probably not too dark but what i'm looking for is
kind of a golden mahogany kind of color i'm going to spritz it with a little apple cider
vinegar maybe a little bit apple juice
just to get it kinda wet then im going to sauce it with
whatever sauce i'm using the sauce off the table here at the barbecue
restaurant but you can use anything you want just make sure didn't have to much
sugar
I'm going to open up this thing and remember if you're lookin you aint cookin
oh hey little bud
that's lookin real good
so that's about the color i'm looking for before i sauce it
you could do it as light you can do it as dark as you want to its totally up to
you
but this is about where i like it
i'm going to spritz a little bit apple cider vinegar you can't apple juice you could
do water you could do
pretty much anything you want
so just going to
get it kinda wet
to add moisture not may be so much for flavor for me 'cause i'm really relying
more on the smoke and the rub
but i want to get wet so when i sauce this it's going to kind of spread out
its not going to get real streaky and stuff
and also if it's cold outside you should probably preheat your sauce because if
you don't preheat it it's gonna get gluepy and just kinda sit there
and not look real pretty
you could also do a half and half it's what a lot of people do that's half sauce
and half water half vinegar something like that
so when i sauce these things i try to go with the ribs
a little bit
although hard to do on this cooker
then im going to spray it again to kind of spread out
that i'm looking for a mist
that looks pretty good to me im going to let that sit for about fifteen minutes then im going to flip
it over check out the other side
and i'm probably going to wrap it about that time
alright we've let the sauce set its been about fifteen minutes
lookin good
so im going to use a towel to pick up these ribs last thing you wanna do
is work so hard to get a pretty color and make it all even
and then shred the bark off with some tongs
that'd be awful so im going to use a towel and hopefully i dont tear anything up
before i really sauce it
im going to look at it in the good light. so they are looking real good that's about the color i want
going to flip it over and check the membrane side
color looks great on those super golden kinda carmely
lots of mahogany up in there
now that i know for sure that i want to
wrap these things up
take my trusty spitzer
just to help the sauce spread out a bit
im going to put some sauce and this is just the normal sauce that we use
here at the barbeque place its just the sweet sauce off the table
you can use anything you want you to go to the store you can make somethin
lay it down meat side down
like to throw a little spritz on there
just for fun
squirt some sauce on those little guys
lookin real nice
the way i wrap these things
one over on one side
if you got a bone that's stickin out rip that thing off
if you have bones poking out its probably going to tear your foil
wrap it up real tight
put it back on the cooker
shut the door
maintain some temperatures
so we have had our ribs cooking after we wrapped them for about two hours its time to check them
it was on a very large rack so i suspect they're going to be done open up the lid
and im going to use a towel
my trusty towel
i always put my left hand under where the breast bone is that's just
what i'm used to
and when i pick it up
im seeing how pliable it is if they feel like they're just falling apart they
probably overcooked if it feels tight
you know just kinda get an idea of how loose they feel
these are very much done
i will put them there so with ribs you really don't take a temperature like
you might with poultry or something else it's really mostly by feel this is going
to be the thinner part so it's going to get done a little bit faster this tends to
have more fat that's where we trimmed off the breast bone
it'l;l also cook fast but generally for me
the last ones to get finished a right around in here
pick it up you can kinda tell by feeling right about there
you can try to twist the bone a little bit a lot of people do that
i really just go by feel but
for this
what i'm going to do
gonna flip it over
and see when we wrapped it we put a little bit of sauce in there if you notice the
juice that's in there
that's mostly the fat that's cooked out of the ribs after we wrapped them up
oh look a toothpick
uh... poke in there
that feels real nice its loose it feels like its going to kinda pull apart
you can see the fibers kinda pullin apart really easily it does need to rest for a little though
so we're going to leave this thing out for a few minutes we're gonna let it rest it's
gonna kinda reabsorb a little bit of moisture that maybe it may have lost
although it looks pretty moist to me kinda
wrap it up kinda loose
let it rest for about twenty thirty minutes
before we slice it
so we've got the ribs rested they're looking nice
they're lookin really nice time to cut these little guys what you're looking
for is the direction of the bones if it's overcooked a little bit you hit a
bone or if its undercooked and you hit a bone its just going to
not look real pretty so you definitely wanna line up between the bones
one thing you can also look at where the meat is raised up between the bones
and that kinda tells yo where you wanna cut these things
so with that in mind
we're gonna start slicing
that's a great little snack right there
but it's really nothing to it its
pretty easy
so you've got a rib
what you're lookin for in that rib is you wanna be able to see a smoke ring around there
to show that you actually got smoke on it you want it to be as tender as you can
get it without actually falling off of the bone
i think these ribs are lookin real nice
alright so we got this rack sliced up i think its time to eat
this one looks pretty good
lets get this party started