I am a newbie trying to refine my ribs (my favourite smoked item). This is my second attempt.
I rubbed the ribs with a low salt high paprika rub I liked from my grilling days and let them sit overnight.
I am in the Canadian rockies and it was -6 C, 21 F ( a warm snap for this time of year) when I started the next day.
I put them in my Bradley smoker with apple bisquettes at a temperature of 220 F.
Here are the ribs after 3 hours in the smoker.
I added 1/2 cup of apple juice, 1 tablespoon of Worcestershire sauce and 1 tablespoon of soy sauce to foil wrapping and threw them in a 230 F oven for 2 hours (I didn't see the need to work in the cold with the smoker for this part).
Then I took them out of the foil and put them back in the oven for an hour, brushing them twice with a homemade Kansas City sauce.
They turned out great but the ribs weren't that meaty. Next time, if the ribs are thinner like this time, I will likely go with 2-2-1 instead of 3-2-1. I am loving my smoker and have appreciated all the advice I have received from this forum.
I rubbed the ribs with a low salt high paprika rub I liked from my grilling days and let them sit overnight.
I am in the Canadian rockies and it was -6 C, 21 F ( a warm snap for this time of year) when I started the next day.
I put them in my Bradley smoker with apple bisquettes at a temperature of 220 F.
Here are the ribs after 3 hours in the smoker.
I added 1/2 cup of apple juice, 1 tablespoon of Worcestershire sauce and 1 tablespoon of soy sauce to foil wrapping and threw them in a 230 F oven for 2 hours (I didn't see the need to work in the cold with the smoker for this part).
Then I took them out of the foil and put them back in the oven for an hour, brushing them twice with a homemade Kansas City sauce.
They turned out great but the ribs weren't that meaty. Next time, if the ribs are thinner like this time, I will likely go with 2-2-1 instead of 3-2-1. I am loving my smoker and have appreciated all the advice I have received from this forum.