The trick is to smoke the meat and not make the meat smoke

PORKOSAURUS RIBS

  Date: July 13, 2008
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This recipe from Rib, Ribs, Ribs was a bit different and interested me for several reasons. The first was the so-called finishing sauce used a BBQ sauce as an ingredient that smelled like apple pie baking. It used a complex rub. It was smoked in a different manner, staring at 175 for the first 30 minutes, then going up to 225. The ribs were basted with juice and pineapple juice during their time in foil which sounded tasty. The recipe called for baby backs and I decided to use those instead of my usual St. Louis ribs. The cook was the 3-2-1 method: 3 hours on the smoker, 2 hours in foil, and one hour back out of the foil. Knowing my smoker I adjusted the times to 2.5-0.75-0.5 and the ribs were cooked perfectly, with the bones protruding 1/4” when they came off the smoker. These ribs had an interesting flavor and were done to perfection. The smoke provided by the hickory and apple blend was different and I liked it a lot. My only complaint was the baby backs had less meat on the bones than the St. Louis ribs. I was in the minority: others found the size easier to eat.
Recipe Source:
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Man Made Meals
Ribs, Ribs, Ribs:
Porkosaurus Ribs - Page 138
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Disposable Foil Pan
  • SR Rib Rack