Well, I fired up the GOSM this afternoon and made some boneless country style ribs. Used the Durkee St. Louis Style Chicken and Rib Rub that was mentioned in a thread about two weeks ago.
Did no marinade, just washed and patted dry out of package and rubbed them. Wrapped in clear wrap and into fridge for two hours.
From the fridge into the smoker with maple and apple chunks. Held temps around 215 until they reached 150. At 150 allowed temp to go to 235 for last 10 degrees on the meat. Used an apple juice spritz two or three times till they hit 150 then let them dry a bit and glaze from the sugar in the straight apple juice.
Ribs came out extremely moist and the rub had a spicy taste that was very pleasant. Would recommend this rub to others to try.
The final reults are in the thumbnail below.
Did no marinade, just washed and patted dry out of package and rubbed them. Wrapped in clear wrap and into fridge for two hours.
From the fridge into the smoker with maple and apple chunks. Held temps around 215 until they reached 150. At 150 allowed temp to go to 235 for last 10 degrees on the meat. Used an apple juice spritz two or three times till they hit 150 then let them dry a bit and glaze from the sugar in the straight apple juice.
Ribs came out extremely moist and the rub had a spicy taste that was very pleasant. Would recommend this rub to others to try.
The final reults are in the thumbnail below.
