This is the second smoke on the Lang 36" and still moving up on the learning curve. Nice rack of spare ribs seasoned with Pepper, Salt, Chili powder and some paprika for color. Went 3 hours unwrapped before foiling and saucing for one hour then placed back on the cooking rack without foil for the final 30 minutes to set the sauce and then they were done. Results were very good, tender, moist and flavorful.
Here are some details of the smoke as I am learning the Lang temperature control. Very uniform temperature across the cooking grate. The Maverick probes are real close to the Lang temp. gauge.
|Season: Pepper, Salt, Chili powder, paprika|
|Spare Ribs||Lang Temp||Maverick Air 1||Maverick Air 2|
|Start 12:30 pm||275||270||272|
Rubbed and ready for the Lang
Wood blocks holding the Maverick probes
Temperature running very close
Just a peek inside at one hour
Finished and resting for a few minutes covered
Good color and ready for the table
Close up of the results
Ribs with corn, cold slaw. Great summer time meal.