Seasoned with SPOG (Coarse sea salt, fresh cracked pepper, onion powder and granulated garlic). Fired 8 coals and loaded my large basket with KBB and a big chunk of cherry. Grill temp was stable around 210 and put ribs on last night around 7:30 pm
Had issues with temp coming down to 160 during the night, but in the morning was cruising around 235.
Took ribs off around 11:30 am. Temp probe was tender, internal temp around 196 or so.
Took half to my neighbors, and cut into the other half ...
Had issues with temp coming down to 160 during the night, but in the morning was cruising around 235.
Took ribs off around 11:30 am. Temp probe was tender, internal temp around 196 or so.
Took half to my neighbors, and cut into the other half ...