I like to trim the top layer of fat & sliver skin to expose the surface of the meat. -This cut of meat is marbled so well there’s no worry of it drying out when trimming this top layer. This will allow your bark to setup well.
Coat with Black Tuxedo from thegrilldads. Then topped with Seadog Cajun Blend. Let it rest in fridge for at least 30 min. -Hit the smoker @ 250º until internal temp reaches 200º – 205º (about 6 1/2 hours for my rack) -I’m cooking on the pittsandspitts w/ lumberjackbbqpellets & monitoring with fireboardlabs.
NO WRAP REQUIRED for this cook! -Some guys wrap w/butcher paper or foil later in the cook, I prefer the finished product without wrapping. -Let rest for about 15 minutes -Slice & Serve!