Good morning everyone, its great to be back!!
I picked up a couple racks of St Louis Style Spareribs at BJ's the other day. Rubbed them up when I got home with a brown sugar based rub (salt, pepper, granulated garlic, onion powder, chipotle chili powder, paprika and a few other things). I let them rest in the fridge overnight and could not WAIT to fire up the smoker.
It's been snowing like crazy here the last couple of weeks and my kids have been dropping hints for ribs, so I decided I couldnt let a little snow get in the way of fulfilling their (and mine) wish
I got the smoker up to temp, decided to run a little hotter than I usually do for baby backs so I kept it at 275 throughout the cook. I never foil my ribs during the cooking process, just while they are soaking up all that rub in the fridge.
These ribs were done fairly quick, 4 hours straight with no peeking whatsoever. I usually make my own bbq sauce, but decided I would just use some Jack Daniels Honey Smokehouse BBQ Sauce.
I cant say enough how much I love smoking in my Kamado Grill. The results every single time are exactly what I had expected. It produces the most tender, moist Q I have ever had. Still have quite a few things to learn and will definitely be doing more experimenting in the future. This cook was a huge success and most importantly, no leftovers!!!
Thanks for lookin y'all