Had a rack of spares thawed, trimmed, mustard coated, and covered with rib rub. The Pro 100 was preheated to 225º, apple chips moistened and ready
Having faith in the Pro 100's accuracy controlling heat I decided to go with a straight 3-2-1 smoke. 3 hours, 3 full pans of apple chips, great smoke, barely visible.
3 hours in I gave the rack a spritz and foil wrapped them in a double shot of Evan Williams, just enough left in the jug to warm my belly. Popped out 2 hours later
Sauced the rack with SBR and back in the smoker for the last hour, cocktail time! Came out looking mighty fine.
Dinner shot. Ribs, spinach, a buttery yam, glass of cab.
The ribs had a perfect bite without being FOTB, with that sweet smoky bark I never reached for the bottle of BBQ sauce. It was a nice change from having to constantly monitor the fire when smoking on my SQ36, the trade-off being the offset delivers a deeper and richer smoke flavor, it's nice having options. Well that my story and I'm sticking to it, thanks for looking. RAY
Having faith in the Pro 100's accuracy controlling heat I decided to go with a straight 3-2-1 smoke. 3 hours, 3 full pans of apple chips, great smoke, barely visible.
3 hours in I gave the rack a spritz and foil wrapped them in a double shot of Evan Williams, just enough left in the jug to warm my belly. Popped out 2 hours later
Sauced the rack with SBR and back in the smoker for the last hour, cocktail time! Came out looking mighty fine.
Dinner shot. Ribs, spinach, a buttery yam, glass of cab.
The ribs had a perfect bite without being FOTB, with that sweet smoky bark I never reached for the bottle of BBQ sauce. It was a nice change from having to constantly monitor the fire when smoking on my SQ36, the trade-off being the offset delivers a deeper and richer smoke flavor, it's nice having options. Well that my story and I'm sticking to it, thanks for looking. RAY