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Salt and Pepper Pork Ribs

post #1 of 8
Thread Starter 

Starting 5 racks of ribs today in the Big Chief Smoker.:sausage:

 

 

Rub ratios is as follows: Salt (2 TP), Pepper (1 TP), Garlic (1 TP), and Brown Sugar (1 TP).

 

I' am going to smoke these with Apple wood and some Cherry wood for 3 hours.  Then wrap them and cook on 220 for another 2 hours. Then the last hour unfoil and cook.

 

Happy to take any suggestions on how to improve.

post #2 of 8

Well I don't foil so can't help ya there.   Keep us posted with lots of Q-View!!!

 

110.gif

 

scott

post #3 of 8
Thread Starter 
Nothing better then s full smoker.

post #4 of 8

Add a little moister to the wrap, i.e. apple juice, beer, soda.

post #5 of 8
Big chief smoker,I started in one of them. That looks like a feast for the family.they look good.
post #6 of 8
Thread Starter 
Thanks they were good, but way to much. That is fine I will eat them for days after I eat the brisket I did today also.
post #7 of 8
Thread Starter 
Finished product.

post #8 of 8
Thread Starter 
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