Rubbed a single rack with my own mix. It's your standard rib rub with an extra punch of brown sugar and cayenne.
I loaded up about 3/4 of the ring on my WSM and dumped 20 lit coals on top. Kingsford.
Heres where I went astray. I read a post by Henry Soo ( I believe his name is Henry) and he stated he likes smoking his ribs at around 275. So that's what I did.
I also didn't follow the 3-2-1 time limits exactly either. But they were delicious!
Here we go. Threw them on around 2:30pm.
Was getting some good smoke from 2 chunks of cherry wood I picked up at home depot. I basted with pineapple juice a few times, just cause I had an open bottle.
At around 5, into the foil. Here they are right before I foiled them.
After about an hour, I pulled them off the smoker and let them sit on the counter while I cooked up some korean short ribs, lamb chops and corn.
It was a bit of a mixed plate, this evening, but we are set for the week.
Sorry for the bad pic, but the ribs were a hit. They were extremely tender and flavorful. Fall off the bone, but I could still cut them with a sharp knife - a duller knife would have pulled the meat off the bone.
My first time foiling. I'll never go back to no foil :)
Here are the Korean kalbi... Just in case you were wondering!
Not sure if you noticed all the thermometers. Anyone else notice that no two thermometers ever read the same temp. I have been relying on my ET-732... Can I rest easy that it is accurate?