I don't smoke ribs well. Very inconsistent. I never get the rave reviews that I do with a pork shoulder or brisket. This week's batch was better that some. Temp was mainly in the 180 to 225 range for about ten hours.
One of the mistakes I may be making is too much rub. I use the same rub that I use for a pork roast which is about three parts brown sugar, one part white sugar and about one part a combination of black pepper, salt, paprika, garlic powder. It works great on a roast, creating a nice sweet crust that is a great compliment to the meat inside.
However, on ribs this rub is like a hard shell over a smaller piece of meat. The meat tastes good but the crust can be overwhelming. What I think I should do is try the next batch with a very light rub or mop. Perhaps one batch with a little salt and pepper and another batch that gets a regular coating in a light sweet/sour mop of vinegar, sugar, mustard.
The ribs this weekend were not bad, but I think could have been much better. They were better than what you normally get at a restaurant but not the quality that I think it possible.
All in, it was a great day for smoking. Buds on the trees, spring is on the move. On the negative side most of the family is turning vegetarian and i'm left to eat this stuff myself or share with a few others.
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