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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.
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.