Smoked Rack of Ribs
With the slim pickings at my local grocery store these days due to the panic buying by people I was actually fortunate to find a rack of ribs on the shelf. No butter, beans, rice, pasta, eggs, top roman, tortillas, cheese, heavy cream, canned goods, etc. - let alone toilet paper ... but I did get a rack of ribs! Unfortunately, times have changed and not for the better right now. I do know that things will get back to normal but don't know when. Drove to Costco a couple of days ago only to find a long line along the whole side of the building cause they're only allowing a certain amount of people in the store at a time. Yes we're sheltering in place and practicing the 6 foot separation when we venture out about once a week for a food run. Right now, it is what it is!!
For this cook, I chose to simplify everything. No, ribs are not difficult to smoke/cook to perfection. Removed the membrane from the back of the ribs. Rubbed roasted garlic extra virgin olive oil on both sides of the rack of ribs and seasoned both sides using Pete's Western Rub. You can find the recipe for this rub on page 169 of my cookbook. The Wood Pellet Smoker & Grill Cookbook. Wrapped the rack in plastic wrap and refrigerated overnight.
Preheated my MAK 2 Star wood pellet smoker grill to 180ºF using CookinPellets.com Premium Perfect Mix wood pellets. Smoked the rack of ribs at 180ºF for an hour before bumping the pit temperature to 250ºF. Finished smoking the rack of ribs for another 4 hours until the internal temperature of the ribs reached 190ºF ... The ribs turned out fantastic!