Seasoned with a simple rub and refrigerated a few hours before smoke time:
Ready to get on the smoker
My go-to temp was 275. And that TBS was right there
After almost 3hrs, I checked on the ribs
Then ribs were sprayed, lightly sauced with Honey Mustard BBQ and stayed in the CC at 275 for another 10min. After that, ribs got wrapped in foil and put back in the smoker. I paid attention to this step a lot. I made sure ribs were still juicy at the time I wrapped them (that membrane was awesome to keep the juice)
Almost 2hrs later, ribs slightly bent. Toothpick went thru easily but it wasnt butter smooth all the way. But since I saw meat was falling off the bone here and there, I believed it was done.
Let it rest for 15-20min. Then finished on a hot grill and sauced each side 2-3 times until sauce was bubbling. Then here came the dinner for my family
Ribs were kinda dry. Im very sad it was dry. Although I believed it was because the ribs had so little meat and fat in it. You could tell how thin the rack was. It was mostly bone. My mom and grandma said it was ok; but I knew for sure it was dry.
However the flavor was good. And I was still happy everyone liked it.
This was HONEY MUSTARD ribs. And as usual, any comments, suggestion, advice and criticisms are much appreciated!!!