So last time I smoked was for the Super Bowl and they were ok. This is attempt #2.
I was so pleased with the Oklahoma Joe's rub for the pork tenderloin over Easter dinner, I decided to use it for my ribs as well.
Pit temp was between 226º - 243º consistently with a few small fluctuations. I coated them with KC Masterpiece BBQ sauce (Original) for the last 40 minutes. My fire started to die out near the end (thinking I didn't use enough charcoal) and internal meat temps were already at 187º and I was targeting 190º - 195º, so instead of trying to get the fire going again, I decided to pull them. They were semi-fall off the bone, could have used 40 minutes more or so to be completely fall off the bone, but they were delicious and I am very pleased with the smoke ring too.
Critique welcome!
I was so pleased with the Oklahoma Joe's rub for the pork tenderloin over Easter dinner, I decided to use it for my ribs as well.
Pit temp was between 226º - 243º consistently with a few small fluctuations. I coated them with KC Masterpiece BBQ sauce (Original) for the last 40 minutes. My fire started to die out near the end (thinking I didn't use enough charcoal) and internal meat temps were already at 187º and I was targeting 190º - 195º, so instead of trying to get the fire going again, I decided to pull them. They were semi-fall off the bone, could have used 40 minutes more or so to be completely fall off the bone, but they were delicious and I am very pleased with the smoke ring too.
Critique welcome!