Two Rack Rib Test

Smoker

• 250°F initially.

Both Racks

• Spritz at 90 minutes.
• Mahogany color developing around 2.5-3 hours.

Rack #1

• Wrapped at approximately 3 hours.
• Added butter.
• Added Honey Hog.
• Added a small amount of honey.

Rack #2

• Left unwrapped initially.

Finish

• Increased smoker to 275°F.
• Both ultimately somewhat tough.

Important Result

• Farm-raised racks were unusually small (~3-4 lb).
• Ribs themselves approximately pinky-width.
• Cartilage/flap area was extremely thin and became jerky-like.
• Meat quality/cut was likely a major contributor.

Next Test

• Buy larger, meatier St. Louis racks, probably from Costco.
• Do not radically change the cooking method until testing with better ribs.