I have been out of commission for a few weeks but trying to get back to it.
Decided dispite the 50 mph winds today to go ahead and fire the smoker, I had some jerkey to smoke so I fired it up and got the jerkey going, went back inside and thought heck I got a couple racks of ribs so I got them out and prepped them both. I am still working on finding the right rub so I did each one differently.
The Jerkey was on the far end of the pit and it was running about 170 on that end so I went ahead and put the ribs on the lower rack on the far end. I let them go for about 3 hours then took the jerkey off and I went ahead and brought them to the top rack and pulled then temp up to about 190. Let them go for another 3 hours then foiled them with a little splash of Samual Adams beer in the foil and put them on the fire box end. gave them another hour and brought the temp up to 300.
Brought them in and let them rest for 20 minutes then served them with a little of my secret sauce drizzled on them.
I got to say it but I nailed it. They were them most prefect ribs I have made to date. We only ate one rack so I have another one to try tomorrow. I can't wait!
Decided dispite the 50 mph winds today to go ahead and fire the smoker, I had some jerkey to smoke so I fired it up and got the jerkey going, went back inside and thought heck I got a couple racks of ribs so I got them out and prepped them both. I am still working on finding the right rub so I did each one differently.
The Jerkey was on the far end of the pit and it was running about 170 on that end so I went ahead and put the ribs on the lower rack on the far end. I let them go for about 3 hours then took the jerkey off and I went ahead and brought them to the top rack and pulled then temp up to about 190. Let them go for another 3 hours then foiled them with a little splash of Samual Adams beer in the foil and put them on the fire box end. gave them another hour and brought the temp up to 300.
Brought them in and let them rest for 20 minutes then served them with a little of my secret sauce drizzled on them.
I got to say it but I nailed it. They were them most prefect ribs I have made to date. We only ate one rack so I have another one to try tomorrow. I can't wait!
