Ribs rubbed and hitting the smoker
A special treat for the Executive Chef
Three hours of smoke. Time to wrap and put back on
Some squeeze butter and a very light sprinkle of dark bown sugar
Ribs are back on. The Executive Chef is taking a ittle break to enjoy the view
Two hours in the foil. Now to lightly baste with sauce for the finishing glaze then back on for an hour.
The finished product.
Sliced and ready to eat.
All in all I am happy with the first run. They aren't as good as what I have been cooking on the offset but that's to be expected. The ribs had a little bit too much smoke and didn't cook down as much as I would have liked. Those are easy adjustments to make though. I will be doing a 12 pound shoulder roast today for pulled pork and having a couple of good friends over. We'll see how that turns out.
Quick summary: Even the Gestapo can't defeat pure determintation
Still cooking in Cedar Park,