Baby Back Rib Slabs
Ground Black Pepper
Ground Black Pepper
I like to change up the flavor and brand of chips I use.
They are all different, and there are so many
combinations you can put together. It's fun!
I used apple wood and hickory wood for these ribs.
The hickory gives a heavy smoke flavor to the pork, and
it is a great wood to mix 50-50. The apple wood gives
off a sweet fruity aroma that is wonderful. The combo
of the two is very tasty. Let the chips soak for 20 minutes.
there are many ways to season your ribs.
Just keep trying different combos until you find
a flavor you like. The search is half the fun!
I always take the back membrane off of the ribs.
I have taken it off before smoking and after.
Both ways work, but I don't like to eat it,
so I always remove it.
is an LP gas smoker. I won't bother with the mechanics
of how mine works. Everything I am telling you is just basic
smoking. We use a rib rack to smoke our ribs to 165 degrees
The pink around the inside of the meat is the smoke ring. It looks great.
I cut them in to pieces. They are easier to handle this way.
When they reach their destination they can be eaten cold
or heated in the oven, drizzled with some sauce,
and they are ready to eat!
Thanks for joining me today, but don't go away!
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