Recent content by thx997303

I'm using a pit boss pellet grill.

I think I need to do something to add a little heat. Love that spicy sweet combo, but this rub doesn't come through much. Think I may tweak the glaze a bit on the next rack.

Forgot to update, but here's rack #4

Rack number 4 is just about to come off the smoker... Tweaked the recipe a bit, glaze is apple cider vinegar with dissolved brown sugar, few more minutes of sear and I'll pull it. Pretty excited, these are looking great.

Those look delicious. My wife came home with 3 racks of baby back ribs yesterday, so I'll get a good chance to tweak these to perfection. After that, I've got some trout that are begging to be smoked. Should have bought a smoker years ago, this is fun.

Well, thanks for the comments everyone. Seems I didnt screw up too badly. My nephew devoured the leftover ribs today, I had a few and it seems reheating smoked meats doesnt destroy the flavor. I'll definitely tweak things a bit, and I guess I'll keep on with the spare ribs. Can somebody...

My first two racks were baby backs I did a 321 smoke but I raised the temp on the entire last hour, which burnt them a bit. Tasted good still, but the thin end was a bit of charcoal lol Spent about $20 on about 5 lbs of baby back then, and just under $10 on these spare ribs, you aren't kidding...

So, these were the third rack of ribs I've smoked, first spare ribs, and first time I've done a no wrap. Smoked 4.5 hours at 225, finished at 195F internal temp, and were way over glazed. But they were delicious. Seems to me baby backs are a little simpler to handle due to the bone size...

I threw some ribs on about 3 hours ago, mustard, dry rub, and brown sugar. No idea how they'll turn out since I changed plans from 321 to no wrap two hours in. Yours look delicious.