OG (Grilla) performed flawlessly! These Ribs were great!

[megabrisket]

Look at that smoke ring and bite through! 3 1/2 hours unwrapped followed by 2 wrapped with brown sugar, honey, butter, and a touch of bbq sauce on the back side. 1 rack rubbed with Malcom Reed's THE BBQ Rub. The other with Suckle Busters habanero rub. Both were really good but I prefer Malcom's. These were full spares and of course I smoked almost all the trimmings too. Pit master snacks lol.

 

[jaxgatorz]

Mighty fine looking ribs !!

 

[KrisUpInSmoke]

Looks good. What temp did you smoke them at?

 

[SmokinAl]

Your ribs look delicious!
Al

 

[megabrisket]

Looks good. What temp did you smoke them at?

250 the whole way.

 

[Winterrider]

Man, I would be all over those ribs. Look excellent...

 

[smokerjim]

Man, I would be all over those ribs. Look excellent...

second that

 

[KrisUpInSmoke]

250 the whole way.

Ok. They came out good. I learned to do them at 225°, and I stick with that. I wouldn't mind having them done faster though.

 

[megabrisket]

250 gets them done in roughly 5 hours, give or take depending on the ribs.

 

[gmc2003]

Fine looking set of bones.

Point for sure
Chris

 

[Dantij]

They look amazing. How do you get that color? Mine always turn out darker.

 

[megabrisket]

They look amazing. How do you get that color? Mine always turn out darker.

Malcom Reed's THE BBQ Rub gives great color! On top of that just keep your fire clean. What kind of cooker are on smoking on? What kind of rub? And good clean fire should give you a nice mahogany color even regardless of rub. Clean fire is really easy on a pellet grill which is what I'm running.

 

[Dantij]

Cooking on a Lang 48 offset. Fire is always clean. I use oregano, thyme and sage in my rub along with other common bbq rubs. I think that's why they tend to be a bit darker. I'll post pics on my next cook.

 

[megabrisket]

Cooking on a Lang 48 offset. Fire is always clean. I use oregano, thyme and sage in my rub along with other common bbq rubs. I think that's why they tend to be a bit darker. I'll post pics on my next cook.

Probably indeed. I think rubs with lots of herbs will get darker.