Country ribs

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bow-chan

Newbie
Original poster
Nov 11, 2013
21
12
Yuma, AZ
So I picked up some country ribs at the local store today.

I knew they were not for dinner today, but I wanted to smoke them for use this week for making other things. With that in mind, I kept the seasoning pretty basic: Salt, Pepper, and Powdered Ginger.

I threw them on about 3:30 this afternoon, and plan on removing them around midnight The ECB has been pretty temperamental about holding temps today, and I have been babysitting it...I  was using the Minion Method, until the ECB started having its own way with things...

I'm using B&B Lump and Hickory chunks

I would post some pics.... but I ain't lifting the lid... ;)
 

bow-chan

Newbie
Original poster
Thread starter
Nov 11, 2013
21
12
Yuma, AZ

9 hours -15:30 - ~00:30

Temps between 200 and 300.. Most times it will settle down and cruise around 225-250

Salt, Pepper, and Ground Ginger on the pork

Top Grate

Just water in the pan

At in the last hour, I used the remainder on my Yakitori Glaze on it (see the grilled chicken section for more information)

They smell great, and will probably be used for soup, pasta, breakfast, etc
 
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