First the ribs were coated with some thick worchestershire sauce as a base and seasoned up the rack with some "Bon Caca" brand spicy mixture, salt, paprika and brown sugar. The Bon Coca mix is really nice heat and from south TX and not easily found. This rack was a meaty cut which was extra thick.
Put the rack on the smoker with the temp right a 250 for 3 hours. Using some maple and oak wood. Foiled them in beer at that time and let them go for another 2 hours before opening and adding some Sweet and Spicy sauce as a test. This sauce was a nice addition.
Had made up some ABT's;Shrimp & Cream Cheese Stuffed Janapenos following Jeff's receipe. If you have not tried this it should be on the to do list.Sampling began at 2 hours and they where finished in 2.5 hours.
Ready for the smoker
ABT's added to the smoker
Rack ready for the knife
Hard to beat fresh corn and tomatoes with these ribs and ABT's
Nice smoke ring, tender and juicy.
Hope you had a good 4th and thanks for looking.