- Apr 29, 2015
- 9
- 13
So, for my parent's anniversary, I thought I'd introduce them to my new Daniel Boone. :)
I rubbed them with kosher salt and put them in the fridge at 2AM (yeah, we got back late from a party). I set my alarm for 6:00 and went to bed. When my alarm went off, I went outside and fired up the smoker. I went inside, rinsed and dried the ribs, rubbed some vegetable oil on them, and sprinkled the jerk seasoning (from BBQ University - http://www.bbqu.net/season1/102_4.html) which is one of my favorites.
By 6:15, the DB was up to 150, and the ribs were ready to start cooking. I wanted a good amount of smoke flavor, so I kept the smoker at 150, put the ribs on, and went back to bed until 7:45. At 7:45, I put the smoker up to 240 which, with my smoker, means between 220 and 230, and went back to bed (gotta stop those 2am nights!)
When I finally got up, I made BBQ sauce with apple juice, ketchup, Worcestershire sauce, soy sauce, garlic, pepper, brown sugar, dry mustard, and jalepeno slices and juice.
I spritzed the ribs with apple juice every 45 minutes or so until about 11:30, then I turned the smoker up to 250. They were done at noon. That cook would have required so much more effort on my old COS, used at least 2 bags of charcoal, and a byunch more of my time babysitting it.
Everything was a smashing hit, including my wife saying "tell me why we'd ever order BBQ ribs at a restaurant again?"
I must say, I love this Daniel Boone, and my wife loves it too, especially since it is so easy - she did 2 whole chickens on Friday without my help, something she would NEVER have done before.
Here's the "q-view" - we could pull the bones right out.
I rubbed them with kosher salt and put them in the fridge at 2AM (yeah, we got back late from a party). I set my alarm for 6:00 and went to bed. When my alarm went off, I went outside and fired up the smoker. I went inside, rinsed and dried the ribs, rubbed some vegetable oil on them, and sprinkled the jerk seasoning (from BBQ University - http://www.bbqu.net/season1/102_4.html) which is one of my favorites.
By 6:15, the DB was up to 150, and the ribs were ready to start cooking. I wanted a good amount of smoke flavor, so I kept the smoker at 150, put the ribs on, and went back to bed until 7:45. At 7:45, I put the smoker up to 240 which, with my smoker, means between 220 and 230, and went back to bed (gotta stop those 2am nights!)
When I finally got up, I made BBQ sauce with apple juice, ketchup, Worcestershire sauce, soy sauce, garlic, pepper, brown sugar, dry mustard, and jalepeno slices and juice.
I spritzed the ribs with apple juice every 45 minutes or so until about 11:30, then I turned the smoker up to 250. They were done at noon. That cook would have required so much more effort on my old COS, used at least 2 bags of charcoal, and a byunch more of my time babysitting it.
Everything was a smashing hit, including my wife saying "tell me why we'd ever order BBQ ribs at a restaurant again?"
I must say, I love this Daniel Boone, and my wife loves it too, especially since it is so easy - she did 2 whole chickens on Friday without my help, something she would NEVER have done before.
Here's the "q-view" - we could pull the bones right out.
