So this is my second time smoking BB RIBS and I have to say I am impressed with the way this smoker is doing it's thing. I have two racks that I had to cut in half in order to fit inside. I did a dry rub that contains as follow and have lots left over to do other ribs, steaks etc...
1/2 cup Paprika
1/4 cup Black Pepper
1/4 cup Sugar
3 Tablespoons Salt
3 Tablespoons Chili Powder
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
2 Tablespoons Cayenne
Took these bad boys out and gave them a liberal dose of rub. Let my MES get up to my required temp of 225 while letting them get to room temp. Here is the shot before they went in.
Here are the shot after 3 hours of smoke. Had a Tri Tip on the top rack that I smoked for an hour and a half.
I am going to smoke these for another hour. Then I will wrap them in foil and sweat them for another hour. I will let you know the results after they come out. Stay tuned...