Bought 3 small 1kg Costco Baby Back Pork Ribs Fri night and brine/submerged them in MOIST MEAT BOMB and water for 24hrs in the fridge. They gained nearly 10% weight by absorbing the brine and increasing in size and moisture content.
Covered them Sat night with SWEET CHERRY RUB that contains Cherry Powder, Honey Powder, and 12 other ingredients, and put them in the fridge uncovered on a tray overnight to allow the Rub to melt into a glaze and absorb deep into the meat.
Smoked them Sun 8-11.30 for lunch at 120C.
Spritzed at 1hr mark, and 2 hr mark, then wrapped them with long lengths of Oren Pink Butcher Paper and returned to 120C Smoker for 90mins. At 3.5hrs the Ribs probed at 95-99C, they were taken out and rested in the paper for 20 mins. Could have come out sooner at 93-95C.
