Discussion in 'Pork' started by timh, Jun 15, 2015.
Burnt the baby back ribs, five hours was way to long necked. Oh well, live and learn.
Oh yeah almost forgot. Put some bratwurst in the smoker, brought the IT to 170 and they were done to perfection.
Had you been in WI and smoked brats, you would have been flogged in the town square. All kidding aside, congrats on the build.
Usually I boil them in beer and onions and finish them on the grill.
what temp did you have the smoker? were they kinda thin baby backs? the last couple loin-back ribs I've gotten from Costco were THICK and took all of 5 hours @230
240 and yes two of them were really thin and two of the racks had quite a bit of meat on them.