So I had a rack of spares all thawed and ready to go but the fact that it's 113º every afternoon had me not wanting to fire up the offset, didn't want to babysit the fire in the heat all day. Thought about using the Weber with the SnS but the rack wasn't going to fit unless I chopped a few ribs off. Then it hit me, use the Pro 100, about as close to set it and forget as it gets for me. I plugged it in and set it for 225º, while it was heating up I slathered the rack of spares in yellow mustard and then gave then a liberal coating of
chilerelleno
's Basic Hog Rub. Put in a pan of hickory chips and got the ribs on the rack, smokin' away.
Had to change the chips about every 90 minutes, three hours in
Finished the bag of hickory chips and switched over to apple, naked all the way and no spritzing. After about seven hours the ribs passed the toothpick test even tho my TP-20 was reading 175º so I pulled the rack and brushed on some SBR
Plated up with some beans I had going on the patio stove, tater and Caesar salad, nice glass of cab. Ribs were juicy with a great smoky flavor, perfect bite
I was pretty darned happy by the time I sat down to this dish. Didn't heat the house up and what's left will work in the microwave just fine. Try to stay cool, stay safe, and thanks for lookin' in. RAY
Had to change the chips about every 90 minutes, three hours in
Finished the bag of hickory chips and switched over to apple, naked all the way and no spritzing. After about seven hours the ribs passed the toothpick test even tho my TP-20 was reading 175º so I pulled the rack and brushed on some SBR
Plated up with some beans I had going on the patio stove, tater and Caesar salad, nice glass of cab. Ribs were juicy with a great smoky flavor, perfect bite
I was pretty darned happy by the time I sat down to this dish. Didn't heat the house up and what's left will work in the microwave just fine. Try to stay cool, stay safe, and thanks for lookin' in. RAY