food Smoked Pork Ribs

Phil

Phil

I think I'll use this to glaze my pork spareribs today.

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And I'll use THIS to make my sweet and hot beans. The recipe is on my profile.

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And my dumb a$$ just stuck my nose in a JHP smoked hab blend bag to get a whiff.... Can't stop sneezing!!!!! Snotting everywhere!!!! HELP!!!!!!
 
I've been duped! I thought I was opening this up to be greeted to some smoked pork ribs!

Guess i'll be waiting......


I can't even open pepper powder with out sneezing my face off.
 
I like this TD style post... now stop TEASING!
 
I guess the USPS is feeling the pressure to perform, because they've been on the ball!

Glazed:

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Rubbed:

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Wrapped and cooked for two hours (yeah, I know it goes against the 3-2-1, but I'm a rebel)

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Unwrapped, glazed again, and generously dusted with Scovie Powder:

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Now we chill out, listen to music, drink beer, and stare at the plants while we wait for it to smoke up good! Got my herb garden started in the shoe organizer this morning:

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JayT said:
So you wrap them, bake them, then smoke them? Interesting.
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Bake?!?!?!?!? LOL! You know better than that, JayT! No oven involved here.... wrapped and put on the pit! All BBQ here! To do otherwise would be sacrilege! But yes.... wrapped and cooked for the first couple of hours, then unwrap, keep basting and applying smoke until they start to break apart when you bend them with the tongs

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I actually do the same thing, only in reverse. I smoke them, then wrap them, then unwrap them, and grill them.
 
Yep, it is technically "baked".... I thought you were makin an oven reference. But yeah, I wrap them first because I want my char and smoke to happen at the end of the process. I guess whatever works! If they're smokey and tender, they're done right!

Fireball whisky.... Makes for a rough next day! Lol. I just warned Allie that I'm killing that bottle today
 
JayT said:
Wrapped and left on the grill is still baked Phil. Sorry.
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LOL... okay J, okay. So foil makes is baking? So in the oven, NO foil, is smoking? Your crazy ways! :lol:

Man I don't get this Mountville logic. On the smoker is smoking. Wrapped, the smokes still gets in, but you are trapping moisture. Part of the "smoking" process. Baking is a higher temp than smoking! You don't bake low and slow.
 
Low and slow indeed... 5 hours so far... 225* F

Maybe less than that... Let's say 4 hours... I got a buzz, and I'm hungry!
 
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