- Oct 14, 2017
- 560
- 295
Got a 2 pack of back ribs and sprayed with EVOO and rubbed with Montreal steak seasoning and some spicy rub then on to the pit boss at 225
Cooked for 5 hours unwrapped. Bumped the temp to 250 the last hour and cooked to an IT of 198 and removed from the grill.
Cranked the temp to high and threw on a pile of corn
All finished up and ready to plate.
All finished up and ready to plate.