Ribs were the plan of the day on what turned out to be a beautiful Sunday in the sleepy South.
The day started out a little cool, about 72 degrees. It finally warmed up to a perfect 88 with low humidity. If I ever lived through a nicer day, I don't remember it. After a quick wipe-down of the grate, the smoker was ready to go.
Getting a bed of coals going.
A light dusting of Blues Hog rub a couple of hours before putting in the smoker, no brine. I removed the membrane and excess fat, but otherwise I left the spareribs intact.
A little warm, the target temp is 225 degrees.
Just added a couple of small red oak splits. It doesn't take much of a fire to to maintain 225 degrees.
Thin blue smoke. If you look close you can make it out.
The surface of the pond is dead calm. Not even the hint of a breeze.
The guard dog has been posted.
Ready. I used the 3-2-1 method. Foiled in an aluminum pan with Chef JimmyJ's special foiling sauce.
Got a good smoke ring.
They were great. Smoke flavor was perfect. They were even better than my last batch. These were hands down the best ribs I've ever had.