Smoked Ribs - Tuesday, September 3, 2024

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. They can eat chicken weiner hot dogs. More for me.