- Jul 19, 2015
- 18
- 15
I like a little char on my ribs which is why I grill them. Wish I took more pictures, but I guess that'll be for next time.
I rubbed them and let them sit for about 10 hours. The rub was made from dark brown sugar, chipotle pepper, paprika and mustard powder.
Tossed in the smoker at 250 for 3 hours using CookinPellets perfect mix.
Pulled out, put on olive oil, brushed on honey and Sweet Baby Rays sweet and spicy sauce, foiled and back in for two hours.
This was for my dad's birthday so I let them cool of last night and then refrigerated them for today. I worried about doing this, but it had no ill effect on the finished product.
Finished off on an infrared grill which added a little char and carmelized the sauce nicely. They turned out to my favorite tenderness. I couldn't twist them on the grill, but I could still gingerly pull them straight off with having them come apart.
I rubbed them and let them sit for about 10 hours. The rub was made from dark brown sugar, chipotle pepper, paprika and mustard powder.
Tossed in the smoker at 250 for 3 hours using CookinPellets perfect mix.
Pulled out, put on olive oil, brushed on honey and Sweet Baby Rays sweet and spicy sauce, foiled and back in for two hours.
This was for my dad's birthday so I let them cool of last night and then refrigerated them for today. I worried about doing this, but it had no ill effect on the finished product.
Finished off on an infrared grill which added a little char and carmelized the sauce nicely. They turned out to my favorite tenderness. I couldn't twist them on the grill, but I could still gingerly pull them straight off with having them come apart.
