Well.... after spending two years smoking anything that would hold still long enough for me to slather it with mustard and coat it in rub, I decided to do some baby back ribs. I usually do spare ribs trimmed to a St. Louis style, I just like the amount of meat you get on them and they are usually about $1-2 per lb. less than the baby backs..... and I'm a cheap bastard... lol.
So on with the show!
Went for a spicy savory rub with a background sweetness. Rub was 1/4 C brown sugar, 1/2 C bad byrons butt rub, 1/8 C Old Bay, and then a very, very light dusting of my smoked cayanne powder over each rack. WSM was set up with two big chunks of hickory and a chunk of apple. Ran the WSM at 225° except for the last hour.
Everybody into the pool!
Two hours in.... smelling good!
5 hours.... putting on first shot of sauce/glaze.
.... little bit of Bear view for our be kind to animals week.
After the first glaze I opened up the bottom vents and brought the smoker temp up to 275, after half an hour I put on a second coat.
Couple of shots of them cut up...
Time to pass out the plates and let everybody load 'em up!
So on with the show!
Went for a spicy savory rub with a background sweetness. Rub was 1/4 C brown sugar, 1/2 C bad byrons butt rub, 1/8 C Old Bay, and then a very, very light dusting of my smoked cayanne powder over each rack. WSM was set up with two big chunks of hickory and a chunk of apple. Ran the WSM at 225° except for the last hour.
Everybody into the pool!
Two hours in.... smelling good!
5 hours.... putting on first shot of sauce/glaze.
.... little bit of Bear view for our be kind to animals week.
After the first glaze I opened up the bottom vents and brought the smoker temp up to 275, after half an hour I put on a second coat.
Couple of shots of them cut up...
Time to pass out the plates and let everybody load 'em up!
