I :sausage:was getting ready this morning to put my ribs on the smoker and noticed big al had a few suggestions on a way he cooked hes last but I was way too ahead of the game as far as leaving the back membrane on I had already pulled it off and seasoned my ribs for overnight so i set the smoker to 225 and put my ribs on the grill spryed them with Apple juice for the first three hours on the hour. Then i put the ribs in a foil bed and added a 1/4 cup of chicken broth and used a parkay spray butter all over the ribs then re seasoned i did this again every hour for the next three hours because the ribs are pretty big. When ithey finaly hit around 185 i added the sauce and let that get sticky till my ribs hit 200 degrees And let me tell you i am my worst critic on my food my wife says.
I have never been super excited about any of my ribs but this time i found what i was very excited to cook the next ones soon. Here are a few pictures and thank you everyone for your help on this great site.
This is wright out of the 24 hour rub.
Fresh on the smoker
Three hous later
A few hours later[IMG
The finished product and may i say they are awesome.ALT=""]http://www.smokingmeatforums.com/content/type/61/id/471226/width/350/height/700[/IMG]
I hope you enjoyed my grilling experience that i shared with you all. A big thanks to big al for a couple ideas.:welcome1:
I have never been super excited about any of my ribs but this time i found what i was very excited to cook the next ones soon. Here are a few pictures and thank you everyone for your help on this great site.
The finished product and may i say they are awesome.ALT=""]http://www.smokingmeatforums.com/content/type/61/id/471226/width/350/height/700[/IMG]
