alfredbot9000
Is lookin for wood to cook with.
Had been wanting to try some beef back ribs and saw some that looked pretty good and meaty so I picked them up. Thew on a base coat of SM Season All with a good coating of SM Cherry on top.
Smoked them on the mini WSM around 275 (that thing sat like a rock for the entire cook...always amazed by that little smoker) with two small chunks of pecan and a chunk of hickory. I checked at two hours (thats when I took a picture) and they were looking amazing.
I had planned on doing a cook similar to spares (275 for 3 hours with a foil for 30 and then start checking for doneness and a saucing), when I checked at the 3 hour mark that were toothpick tender, had great color, and tons of pullback so I sauced and threw them back on for 30 minutes to set the sauce.
Amazing. (sorry for the blurry plate shots)
Smoked them on the mini WSM around 275 (that thing sat like a rock for the entire cook...always amazed by that little smoker) with two small chunks of pecan and a chunk of hickory. I checked at two hours (thats when I took a picture) and they were looking amazing.
I had planned on doing a cook similar to spares (275 for 3 hours with a foil for 30 and then start checking for doneness and a saucing), when I checked at the 3 hour mark that were toothpick tender, had great color, and tons of pullback so I sauced and threw them back on for 30 minutes to set the sauce.
Amazing. (sorry for the blurry plate shots)