Tested out the new GOSM Big Block with a couple of chickens last weekend and threw a rack of spares on yesterday. Being the first time that I've ever cooked ribs and only the 2nd time using my Big Block, they turned out pretty tasty. I used hickory chunks, the 3-2-1 method and Jeff's Rub. Tried to keep the temps at 225 but it was usually up around 237 or so.
Anyway, take a look at the pics and let me know what you think. Like I said, the taste was nice but I'd like a bit more tenderness and a smoke ring next time.
All rubbed up with a few trimmings in the back:
Just out of the smoker:
First time cutting ribs but man, they were tasty:
Anyway, take a look at the pics and let me know what you think. Like I said, the taste was nice but I'd like a bit more tenderness and a smoke ring next time.
All rubbed up with a few trimmings in the back:
Just out of the smoker:
First time cutting ribs but man, they were tasty: