This is the result of my second smoke (first long smoke) in the Baby Bullet I built (Mini-WSM).
First, the Baby Bullet:
The original product is next:
Then in the once fired Baby Bullet:
After the cook I foiled and insulated with towels for 45 minutes:
Then plated with Yellow Squash & Japanese Eggplant (sauteed in butter and Mediterranean Sea Salt) from our garden. The toast is rosemary toast with garlic butter.
The ribs went in the smoker with Jack Daniel briquets and Oak Barrel Smoking Chunks and cooked for 7 hours at 225-235. Never opened the lid until hour 6 to check internal temps. The bark came out so perfectly crunch with a wonderful moderately smoky flavor and a bit of pepper kick. The meat inside was tender, juicy and carried a nice hint of the smoke all the way through it. All the connective tissue was rendered into awesomely good tasting wonderfulness! It's amazing how well this little $70 smoker works! I had to add fuel 4 hours into the cook. The removable cooking section made it a cinch and didn't lose heat or smoke.