4 Dog Brewery

                                                             BIRTHDAY BOY RIBS Smoking 2 or 3 ribs and will use the rib rack. There is no way around the spritzing of them when they are on the rack. Just hope the spices don't drip off when I spritz them. Since I am the only one living here that likes these ribs, I may just smoke 2 ribs. Currans will eat them, at least Frank will. I may smoke 3 just to have lots. Need to buy one more Rib though. Weather is supposed to be good, so it is a go.                                                          SMOKING SCHEDULE 1. Smoke at 225F - 275F for 2 hours. 2. Double wrap in foil for 1 hour at 275F on the smoker or the oven. 3. Unwrap Ribs, add bbq sa...

We have only 1 rib in the fridge and I am going to smoke it today. I need the practice. The recipe I am going with is straight forward and easy to follow so get to it Pit Guy. Will start to smoke at noon and should be done around 5 pm. 2 hours smoke at 225F to 250F. 1 hour in foil in the oven at 275F. 1 hour in foil in the cooler wrapped in a towel. ( i add sauce, butter and honey ) 2 minutes in the oven on broil with more sauce. More details like spritzing etc. are in the binder. Rib was good. Tender and juicy. The under side of the rib was black but didn't taste burnt. Not sure why though, it was only smoked for 2 hours. The temp was around 250F most of the time. The probe said way higher though, like 25F higher. May need calibration. Or the smoker temp is wrong. Either way the rib was fine, just the way I like it. Yes, it was pulled back from the bone too. Apparantly no one else liked the ribs. Too dry. I did not find that at all. Still going to make some more on my birthday. Th...