Absolutely NAILED my Super Bowl babybacks (3 hours in the smoker @ 225-240, 2 hours foiled in the oven @ 225, 15 minutes to finish 'em up on the grill), but was really disappointed in the WINGS.
They LOOKED great, and were throughly cooked, and had a nice, smokey flavor.
The rub (kosher salt, black pepper, onion powder, garlic powder, paprika and chili powder):
didn't impact as much of a spicy taste as I would have liked, but the biggest disappointment was that the skin -- while a nice, golden color -- just wasn't CRISPY. Kind of elastic-y. And this despite tossing them in a little olive oil (and the rub) before putting them in the smoker:
Did I just not grill them long enough at the end? I did about 1 hour 15 minutes in the smoker at 225-240 (just put 'em in when I took the ribs OUT). Or is 225-240 not hot enough for wings in the smoker?
Like I said, very disappointing. The ribs were done, so I didn't want to burn them on the grill, so I took them and the wings off. And, for the record, I DID, as I say, NAIL the ribs:
Any advice would be appreciated. Thinking of taking the leftover wings and throwing 'em on the grill tonite for maybe 15 minutes, to crisp 'em up.