- Aug 21, 2012
- 34
- 10
This was my 1st rack of ribs and I got them with everything still attached....I say that cause I don't know how to describe the flap of meat that didn't have any ribs in it but was attached to the tips! Here is a view all Rubbed up!
I've got the Brinkmann Smoke N' Grill so i didn't have much room so I had to cut them in thirds.
I rubbed it with
1 cup Brown Sugar
1 Tbsp Chili powder
1 Tbsp Garlic Powder
Splashes of Fresh Ground Pepper/smoked paprika/Garlic Salt
I then smoked it on the bottom rack for 5 hrs anywhere from 190-240 (Really hard to keep temp on my smoker consistent) What made it harder was that I also smoked a couple things with it Corn/Veggie Portebello/Tomato candy (Got all recipes from here!) and they were on the top rack. It was then time consuming and Heat losing to move all things from top to check ribs. On that note i took time a little too high at 170ish but they still turned out real tasty so I can't really complain!
Yea I kinda slaughtered them HAHA I was happy with my first attempt!
These were also tasty
I've got the Brinkmann Smoke N' Grill so i didn't have much room so I had to cut them in thirds.
I rubbed it with
1 cup Brown Sugar
1 Tbsp Chili powder
1 Tbsp Garlic Powder
Splashes of Fresh Ground Pepper/smoked paprika/Garlic Salt
I then smoked it on the bottom rack for 5 hrs anywhere from 190-240 (Really hard to keep temp on my smoker consistent) What made it harder was that I also smoked a couple things with it Corn/Veggie Portebello/Tomato candy (Got all recipes from here!) and they were on the top rack. It was then time consuming and Heat losing to move all things from top to check ribs. On that note i took time a little too high at 170ish but they still turned out real tasty so I can't really complain!
Yea I kinda slaughtered them HAHA I was happy with my first attempt!
These were also tasty
