Cooked in a cabinet pellet smoker with black cherry pellets.
Scored membrane only. Added kosher salt and a lot of coarse black pepper. Dusted with Meatchurch Holy Gospel rub on top only.
Smoked unwrapped at 225 °F for about ~5 hours. Then smoked wrapped in foil, top side down, in some butter, brown sugar, and Bone Suckin' Sauce Sweet Southern flavor at 275 °F for barely am hour.
Unwrapped and placed back into smoker for less than 5 minutes just to make them more tacky.
by ShaolinShad0wBoxing
7 Comments
They look beautiful! Taste/texture?
They look really good. I’m just used to seeing the rib meat pull back and leave 1/2 to 1 inch of bone sticking out. Still if they were tender and moist then I want to help eat them 🤪🤪🤪
My man what did I ever do to you to deserve such punishment 🤤
Thanks, now I need to smoke some ribs
Address please, I’m OTW
So you didn’t remove the membrane you just scored it?
Dang, that looks incredible! I’ve never tried black cherry pellets before, do they add a really noticeable fruity flavor, or is it pretty subtle? I usually use hickory and cherry mix but now I’m curious about going all-in on the fruitwood.