Normally I like to run my ribs unwrapped straight through, but I've been watching some videos this week and I'm always up for new things.
2 hours at 250, 1.25 hours wrapped with butter and brown sugar meat side down. At this point IT was already pushing 200 but they were sloppy so I threw them back on unwrapped for an hour to set up. Then brushed them with Franklin Sauce and under the broiler for as long as it takes to wash a set of tongs.
Overall, they were delicious and I ate the whole rack. A little pull left on the bigger ribs.
I still prefer a 5 hour smoke with a nice dark, thick bark. But they were tasty.
2 hours at 250, 1.25 hours wrapped with butter and brown sugar meat side down. At this point IT was already pushing 200 but they were sloppy so I threw them back on unwrapped for an hour to set up. Then brushed them with Franklin Sauce and under the broiler for as long as it takes to wash a set of tongs.
Overall, they were delicious and I ate the whole rack. A little pull left on the bigger ribs.
I still prefer a 5 hour smoke with a nice dark, thick bark. But they were tasty.
