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Today for my Memorial Day smoke I did a rack of spare ribs on the Mini. After prepping them St. Louis style I gave the ribs a dusting of rib rub and covered them and put them in the fridge for 4 hours.
I pulled them from the fridge, gave them another dusting and put them in the rib rack while I prepped the Mini.
The rack was placed into the smoker when the chamber temp reached 300 degrees.
After 4 hours I used a toothpick to test the doneness and with the resistance I felt I closed the smoker back up for another 45 minutes.
And of course, got to have the money shot-
Hope you all had a safe Holiday.
I pulled them from the fridge, gave them another dusting and put them in the rib rack while I prepped the Mini.
The rack was placed into the smoker when the chamber temp reached 300 degrees.
After 4 hours I used a toothpick to test the doneness and with the resistance I felt I closed the smoker back up for another 45 minutes.
And of course, got to have the money shot-
Hope you all had a safe Holiday.