I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage".
Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)
They look great so far!
How did they turn out?
That's great fellows. I'm real happy they all turned out good!
Thanks George! Good luck with the ribs Saturday!
As long as you get the IT of the ribs over 145, you can refrigerate them & do the foil & sauce steps the next day.
I have never tried that & would be interested in knowing how they turn out.
That's great George! I'm glad I could help you.
The wife is starting to give me hints that I might be smoking too much Salmon so I'm seriously thinking of coming over to the dark (pork) side and try this rib recipe you posted here. It would be a nice change, for sure. Can't remember when I have ever gone out and bought any pork ribs but I assume just the basic rack? I do agree that doing something like this by IT vs time will generate a more consistent end product. So what the heck!
I think the only thing I'll do differently is to minimize the amount of BBQ sauce at the end so I can get more taste of the meat. Also I believe you use red oak. Have you tried white oak? I have access to a lot if it and might give it a try as well.