Back Ribs tonight.

[ak1]

A few back ribs for dinner tonight. Here's the pic before smoking

 

[smokeydrewsky]

Looks like a good start.. how'd you prepare them?

 

[ak1]

Just use my rub. Then smoked for 2 hrs.

Unfortunately it's way too windy here, so I pulled them off the smoker after a few hrs. Was going to finish them on the gasser, but it's windy as heck in the back yard, and I'm having a hard time keeping temps. So, I stuck 'em in the oven at 300 for a few hrs. I'll keep them there until 6 pm, then I'll finish them on the gasser over direct heat.

 

[smokeydrewsky]

Thanks for the response. Sounds tasty. It gets a little windy in my backyard sometimes too. It's a pain in tha @ss, isn't it?

 

[ak1]

It is.

Unfortunately, my son went out and took the camera with him, so I didn't get any finished pics.

But, they were tasty. Just short of fall of the bone tender

I used plain Bullseye sauce on one rack, and made up a batch of Forty Creek sauce for the other rack.

Forty Creek is a locally made brand of Canadian rye whisky, and I used it in place of JD in a sauce recipe I found on this forum. I also replaced the regular sugar with maple sugar.