- Sep 21, 2021
- 11
- 12
3 lbs babyback ribs. I put on yellow mustard, then a dry rub based on 12 Bones. Smoking it at 225. It will be the lowest temp I've smoked, I usually do 250-275 but I want to smoke these for 6 total hours, which is when my guests arrive.
Currently 165 at 3.5 hours.
Do you all use a glaze at the end? I don't foil them, I usually don't put sauce on at the end - I've mostly just done dry rub smokes.
I do have it split in two 1.5 lb racks.
For a glaze or homemade bbq sauce, I pulled together some stuff from the pantry:
Australian tea tree honey, Worcestershire, Chipotle Bourbon Maple Syrup, Gochujang, Soy, Mustard, Apple Cider Vinegar, Ketchup. Based off this what would you recommend?
Will upload pictures!
Currently 165 at 3.5 hours.
Do you all use a glaze at the end? I don't foil them, I usually don't put sauce on at the end - I've mostly just done dry rub smokes.
I do have it split in two 1.5 lb racks.
For a glaze or homemade bbq sauce, I pulled together some stuff from the pantry:
Australian tea tree honey, Worcestershire, Chipotle Bourbon Maple Syrup, Gochujang, Soy, Mustard, Apple Cider Vinegar, Ketchup. Based off this what would you recommend?
Will upload pictures!