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Discussion in 'Pork' started by ak1, Apr 28, 2010.
A few back ribs for dinner tonight. Here's the pic before smoking
Looks like a good start.. how'd you prepare them?
Just use my rub. Then smoked for 2 hrs.
Unfortunately it's way too windy here, so I pulled them off the smoker after a few hrs. Was going to finish them on the gasser, but it's windy as heck in the back yard, and I'm having a hard time keeping temps. So, I stuck 'em in the oven at 300 for a few hrs. I'll keep them there until 6 pm, then I'll finish them on the gasser over direct heat.
Thanks for the response. Sounds tasty. It gets a little windy in my backyard sometimes too. It's a pain in tha @ss, isn't it?
Unfortunately, my son went out and took the camera with him, so I didn't get any finished pics.
But, they were tasty. Just short of fall of the bone tender
I used plain Bullseye sauce on one rack, and made up a batch of Forty Creek sauce for the other rack.
Forty Creek is a locally made brand of Canadian rye whisky, and I used it in place of JD in a sauce recipe I found on this forum. I also replaced the regular sugar with maple sugar.