Black Friday, football ribs.
I started the smoker set at 220, came in and Salt/Crackled Black Pepper/Tony's to the spare Ribs. Let the box heat for 30 mins then remembered I was going to use mesquite chips anyway. Doh!
I tried something different I had read somewhere for getting ribs in a small smoker. I circled it up and used a metal Skewer. Sort of looked like a crown rib. Worked great and I will probably eat more ribs now that I know it works. I just hate cutting a SMALL rack in half.
I used 3 2 1 method. Preferring the 2 & 1 in the oven since the ball game was on and they needed my coaching help. Sorry very few pictures because of it too.
I foiled with squeeze butter, Short Sugar's world famous NC tomato BBQ sauce, apple vinegar.
These are some happy ribs, I know they made me that way. BTW I only did 30 mins of the last hour, I just couldn't take it any more. And they were perfect! Nice pull, tender but attached.
I don't know what pig this plate belonged to, but they should be ashamed of their little piggy selves! Ribs, Smoked Mac & Cheese (that's the ones under the panko crumbs), Mom's smoked "Boy Scout" beans (she did her's in a roaster for 18 to 24 hours), and some most excellent sweet NC cole-slaw. Some one was really a little piglet, weren't they?
Sorry 'bout the lack of Q-View, sorry bought the quality of the photos, and I apologize for whomever was the little piglet that ate this whole plate!
And that's it for Black Friday.