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Originally Posted by bm bradley
did a small rack of pork ribs, a pork roast and a pork tenderlion... with a dry rub I whipped up here at the house... learned a lot on my first 'smoke'. one thing I did was bake the 'goods' in the oven for 1 hour at 350 before the smoker... about 5 hours in the smoker at 220 +/... the ribs were falling off the bone, plenty juicy... everything was great..
right now I have 2 racks of pork ribs in the fridge, put them in there last night with a marinade I made for the hell of it... honey, brown sugar, pineapple marmalade, salt pepper, basalmic viniger, chili powder ect... gonna pull them out in a bit, let them hit room temp and pop them in the smoker later today...
the one FUCKING issue I had was not being able to get the the damn 'silver skin' off the back of the ribs... deff way beyond my BQ skills set at this point... next time the butcher is gonna handle that one for sure....
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if you want to make things easier and bake it in the oven, smoke it on the smoker first for a couple hrs and then bake it afterwards. Smoke gets in the meat better earlier in the cooking process then later
I've personally never had a problem with the silver skin, you dont even need a knife, just work your fingers underneath it on the edge and slowly carefully pull it off. Can usually get most of it off in one big piece