Rubbed and ready for the smoker. Had to cut them in half so they would fit on the ECB. Smoked in the 250-275 range with applewood.
Foiled with Chef JJ's foiling juice which was delicious!
After they were done cooking. I added the ketchup, mustard and cider vinegar to the foiling juice for the glaze. I glazed every 15 minutes for the last hour because my family likes em saucy.
Had to explain to my girlfriend what a smoke ring was and assure her they weren't underdone
The plate! With home made apple slaw and polynesian Mac salad. The ribs were so tender they kind of fell apart while slicing. Still delicious
Thanks for checking out my ribs, any questions feel free to ask.