Did 2 slabs of baby backs today on the Lang. I had a nice day with absolutely nothing planned so I figured I'd beat the snowstorm. Well... the storm didn't follow script so I was outside in the wind and snow with the smoker eating wood like they were pellets. Kept a steady temp between 230° and 240° which is lower than I like cooking ribs (240-260). This was my 1st time doing ribs Texas style with just salt and pepper with a pinch of habanero. We love the heat! I wasn't sure if I'd like them because I love using tomato based sauces. Much to my delight, they were amazing. I cannot explain the delicious true pork flavor that came through. Absolute home run. I will be doing more of these in the future. On the smokerfor 3 1/2 hours, wrapped in foil for @1 hour and 15 minutes, and a short rest.
