Kid Cid Posted June 8, 2008 Share Posted June 8, 2008 So I did the only thing I could do. Bought a case of beer (Yuengling) and two racks of baby backs and fired up the smoker. Close to 5 hours later I had what amounts to a near orgasmic experience. I used hickory to do these but I want to try it with apple wood the next time. I let them go for an hour before I started mopping. The heat started running up on me (I like to do ribs closer to to 210 than 250) after the first hour so I threw some ice cubes in the water pan to help. Mopped every 20 minutes after the first hour. I used magic dust for my dry rub, here's my mop: 1 cup apple juice 1/4 cup cider vinegar 1/4 cup dijon mustard 2 Tbs soy sauce 2 Tbs Worcestershire sauce 1 tsp Tabasco sauce 1 tsp kosher salt Whisk together and bring to a boil before mopping. I served my home made Kansas City style BBQ sauce on the side. No sauce while in the smoker. That's some good eats right there. Quote Link to comment Share on other sites More sharing options...
untateve Posted June 8, 2008 Share Posted June 8, 2008 Apple wood and baby backs go together very well. I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am. Yes, I was up at 3:30. Good eating knows no time limits. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted June 8, 2008 Author Share Posted June 8, 2008 Apple wood and baby backs go together very well. I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am. Yes, I was up at 3:30. Good eating knows no time limits. I've done the early AM starts before as well. You can't rush a smoker. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted June 9, 2008 Share Posted June 9, 2008 Apple wood and baby backs go together very well. I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am. Yes, I was up at 3:30. Good eating knows no time limits. I've never used and Egg, does it get much of a smoke suit build up on the inside? Quote Link to comment Share on other sites More sharing options...
untateve Posted June 9, 2008 Share Posted June 9, 2008 I've never used and Egg, does it get much of a smoke suit build up on the inside? None. I've had the Egg about five years and never cleaned it. Since I use lump charcoal, it makes very little ash. That has to be cleaned out every now and then. Obviously, I have to clean the grate I cook on. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted June 9, 2008 Share Posted June 9, 2008 Apple wood and baby backs go together very well. I have a beef brisket on The Egg. I'm at 170 internal smoking at about 220-230. If the temp doesn't start moving, I may have to wrap in foil to speed along the cooking process. It's been on The Egg since about 3:30am. Yes, I was up at 3:30. Good eating knows no time limits. Sounds like you shoulda put it on the night before! When did it finish up anyway? Quote Link to comment Share on other sites More sharing options...
untateve Posted June 9, 2008 Share Posted June 9, 2008 Sounds like you shoulda put it on the night before! When did it finish up anyway? Yea, I misjudged big time. It was just shy of 8 lbs. It went thru the dwell at about 145 and then shot up to 168-170 degrees and hung out there for awhile. At 5:30, I wrapped it in foil (shiny side in) and threw it back on the Egg. By 7:15, it hit 190 degrees. I let it rest about 30 mins and we were eating at 8pm. A little late, but good food don't care what time it is. I will say that it came out very well. Quite moist and very tender. Nice smoke ring as well. Next time, I will definitely just throw it on the night before. If it finishes early, I'll just wrap it in foil and towels and throw it in the cooler. Quote Link to comment Share on other sites More sharing options...
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