I like to hang my ribs with bacon hangers sometimes. These got rubbed and smoked for six hours low and slow. 210 to 240 degrees. Sprayed occasionally with a mango nectar concoction. Other than that, no sauce and no foil. I did not remove any fat or membranes. All the membranes and grisly stuff were melted away by the time I took them off. And the mop made a really tasty glaze. Thanks for checkin it out.
post #1 of 16
4/30/09 at 2:35pm