- Joined Jan 17, 2014
So, I did some ribs last night in the new smoker, working my way up from fatties, I put the rub on with mustard, it turned out great. Brought the smoker up to 225 with some pecan and hickory, water pan over the chip pan. Smoked for three hours at 225, then foiled them with brown sugar, rub and butter for two hours. Out of the foil, back in for another hour. They looked great, tasted great, but they were little hard to tug off the bone. Not real bad, definitely edible, but we would have liked them to come off the bone a little easier. What do you guys recommend, maybe some more foil time or finishing time? Smoker was steady at 225 the whole time, Smoke Vault 24.