I smoked up a rack of country style ribs or Texas Roast as it is called in this part of the world. Seasoned them up and put into the electric smoker for 3 1/2 hours first at 240 and then down to 235. I fired up the offset and finished the ribs off indirect. The potatoes went into the electric and then down on the coals in the offset. I used maple wood chips. Ribs came off at 180F I could have pulled them a little sooner but no complaints. You know the food is good when there is NO conversation at dinner.
We made a loaf of beer bread as well. (a quick cook bread where the leavening agent is beer)
I may get kicked out of this illustrious group but we prefer country style ribs to back or side ribs. MORE MEAT!
We made a loaf of beer bread as well. (a quick cook bread where the leavening agent is beer)
I may get kicked out of this illustrious group but we prefer country style ribs to back or side ribs. MORE MEAT!