Country style ribs & brined bakers/first cook with Rockwood

Budgeezer

I saw someone recently making country style ribs so I had to give it a try. Rubbed then rested for 6 hours, smoked @ 350 for 70 minutes. Turned out great.
We have also been brining our bakers for a couple of hours the coating with garlic powder and kosher salt. They turn out crazy fluffy.
Last night was the first cook with Rockwood lump, so far I very impressed.

Charlesmaneri

nice smoke ring what kind of wood did you use ?

Budgeezer

@charlesmaneri since it was the first cook with the Rockwood we opted not to use any additional wood so we could get a base line of the lump.  

Charlesmaneri

okay I understand 

Photo Egg

Charlesmaneri said:

nice smoke ring what kind of wood did you use ?

Not a smoke ring, just color difference in muscle groups in meat.

SmokeyPitt

Looks great.  What do you brine the bakers in? Just salt water?

Budgeezer

SmokeyPitt said:

Looks great.  What do you brine the bakers in? Just salt water?

We used a 1 to 8 ratio for brine.  1 part salt, 8 parts water brine for 2-6 hours.  Do not puncture the potato with a fork or knife.  The turn out incredible fluffy.

johnmitchell

Nice cook..Love the last pic..Good to know because country style ribs are often on special in our neck of the woods..Thanks for sharing.