The wife has been craving some country style ribs for a while now, so since they went on sale this week I decided to smoke some up for her and a few friends.
Didn't have time to do it overnight, but I did brine them in a basic salt, sugar, onion, bay leaf, garlic and peppercorn bine for about 5 hours.
Patted the ribs dry, coated them with my all-around rub, fired up the gosm and got busy. Very windy day here on the east coast, so it was a bit of a challenge keeping the temp consistent.
Had a lot of different size ribs, so I went with a modified 3-2-1...went 2-1/2....1-1/2.....1/2. Keft the temp at about 230-250. Got a little TBS going.
Foiled after 2-1/2 hours
Out of the foil after 1-1/2 hours and finish on the Ducane to firm up a bit, and slather them with my Blackjack BBQ Sauce
Done deal...buddy Norm would like to tell you they were good, but his mouth's still full. All in all, a very nice afternoon.
Didn't have time to do it overnight, but I did brine them in a basic salt, sugar, onion, bay leaf, garlic and peppercorn bine for about 5 hours.
Patted the ribs dry, coated them with my all-around rub, fired up the gosm and got busy. Very windy day here on the east coast, so it was a bit of a challenge keeping the temp consistent.
Had a lot of different size ribs, so I went with a modified 3-2-1...went 2-1/2....1-1/2.....1/2. Keft the temp at about 230-250. Got a little TBS going.
Foiled after 2-1/2 hours
Out of the foil after 1-1/2 hours and finish on the Ducane to firm up a bit, and slather them with my Blackjack BBQ Sauce
Done deal...buddy Norm would like to tell you they were good, but his mouth's still full. All in all, a very nice afternoon.
