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First rack of ribs on the new smoker!

post #1 of 3
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Ok, so last week was a pork shoulder and now this weekend, a rack of SLC ribs. Dialed in the temp at 228 degrees for 5 1/2 hours. Used apple and pecan wood chips. Spritzed a few times with apple juice.

Was very pleased with end product--ribs had a gorgeous smoke ring and nice bark. I initally cut the ribs in half so they would fit in my vert smoker. I applied sauce to one half and left the other half dry.

The ribs had great flavor to them. The wet ribs were amazing but the dry rub ribs were a little tough, which was interesting. I think I should have left those on for a bit longer. But all in all it was great! Some pictures below.





post #2 of 3
Nice looking ribs!!
post #3 of 3

Those ribs look fantastic,  What color !!!

 

Gary

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