Sorry for the late post, found some Bone in County Style Ribs and made them last week.
Just the two of us today so went with a small package.
Ended up with 3-4 different rubs in the cupboard, did not end up in love with any of them so mixed together to see
what happens. The combined rub had a fair amount of heat which I dont really care for so went a little light, into fridge Friday night for a rest.
Next day getting the MES ready to go. Using apple sawdust in the AMNPS, here it ready to go.
Was able to keep ribs to the right so the AMNPS gets set on the lower grate instead of next to the heater on the MES30.
After a couple of hours in foil with just apple juice.
Had some buns that we needed to get used up, made into garlic toast in oven.
Sue made some sweet potatoes, onions and hollowed out some squash and put some juice inside.
Pretty simple meal tonight, everything ready.
Had the ribs in foil for 2 hours then back in smoker for the last hour.
Another shot of the feast.
Sorry Bear, this is the best I have for Bearview. Picture above was missing the baked tater shown here.
The ribs were pretty good size and I was not sure the 2-2-1 would be enough but they came out pretty good. This is the
second time I have done these and will probably adjust next time to 2.5-2.5-1 to try and get them a little bit more tender.
Thanks for looking