I smoked two racks of baby back ribs this afternoon, doing them a little differently than I normally do in this new smoker.
First, instead of using the store-bought rub I'd been using lately, I went back to making my own dry rub...Memphis style:
(Per rack)
1 tablespoon brown sugar
4 teaspoons paprika
2 teaspoons onion powder
2 teaspoons fresh ground black pepper
1 teaspoons cayenne
1/2 teaspoon kosher flake salt
This is a VERY low-salt rub and it turned out AMAZINGLY tasty with very little saltiness.
Then, instead of spraying the ribs down with apple juice every thirty minutes, I placed a metal pan in the bottom of the smoke chamber (on the hotter side towards the fire box) and filled it with water. I left the lid closed and the temperature moderated to 225 degrees from 1pm until 5:30pm.
Let me tell you, these ribs were literally FALL OFF THE FREAKIN' BONE, NO-EFFORT-AT-ALL-TO-EAT tender!!! Best ribs I've ever made, no doubt about it. The humidity in the smoke chamber was the key!! I will be smoking ribs no other way ever again.
Along with the ribs, I grilled up some red peppers, two BIG jalapenos (they were awesome), and some zucchini right before I pulled the ribs off the smoker.
For desert, I tossed four ripe bananas onto the barbecue to cook as we ate our dinner. Split those baddies open and drizzled dark rum all over them. Oh my god orgasm good dessert.
(Thanks to KickEm for the bananas idea. I added the rum!
)
Birdman
Today's Smoking Experiment 
