- Jun 3, 2021
- 36
- 64
So not having a big chunk of time to do a full cooking session I found some baby back rib portions and a presliced precooked lunch ham. Smoking temp was 250° finish smoke time was 3 and half hours. I used olive oil as a binder for the rib portions and two different rubs. Salt,pepper, garlick and paprika and a new that I got called the grind, which has coffee mixed in with other ingredients. For the ham I wanted a barbecue flavor so I used sweet baby rays original and added apple cider vinegar, Texas Pete hot sauce, catchup, and cyanne pepper. The ribs were done when they had reached 190°. First time doing rib portions and they excellent only thing I would remove the membrane. It was too late by the time realized I had forgot to. That being they were still very good