Wayward Ditch Pig
Smoked a rib eye roast a few days ago. 10 hours at 175 with a simple dry rub and mesquite pellets.
Next up is my first crack at ribs. Any tips?
-Remove membrane on the bone side
-Rib rub with the binder of your choice (mustard is common, but anything to help your rub stick is fine)
-uncovered at 235F
-Spritz every 45 minutes or so. Any time the surface starts to look dry really. Apple juice is common. I try to mix sweet with acidity personally. Pineapple juice and apple cider vinegar (~90/10) has turned out good results with pork for me before.
-Pull from the smoke after about 2.5-3hrs
-Whatever glaze/sauce you want, now is the time. Use half, reserve half.
-double wrap with foil, back on the smoker for about 1 hr, smoker to 275
-You're looking for 205 in between the bones.
-Once it's at 205 between the bones, hit them with the reserved glaze from earlier. Uncovered back on the smoker at 275 for ~15 minutes.