TheFury
Knows what a fatty is.
This is only the fourth time i've ever smoked something in my life (first did a pork butt, then some baby backs, then a reverse-seared tri tip) and i think it turned out pretty darn good.
Nice meaty pack of spare ribs from my local supermarket, seasoned with yellow mustard, a bit of AP Rub and BBQ Rub from Killer Hogs, and an extra dusting of coarse black pepper.
Mix of hickory & apple wood on the Weber Summit Charcoal (the smoke is still pretty white in this pic... don't worry, I let it settle down before I put the ribs on.
3-2-1 method at 225. Temperature was locked in remarkably well except for one excursion to 250 after I wrapped, which was fine by me.
Glazed with Stubbs sweet BBQ sauce during the last hour unwrapped.
Bones slid right out as I was cutting the ribs. Crazy tender.
As a self-critique, I'd say I probably could have smoked these things at a higher temp and for less than 6 hours. Maybe forego the wrapping altogether. They were tasty as all hell, but some bits were almost imperceptibly dry, and I feel like the ribs could have used a bit more chew.
Nice meaty pack of spare ribs from my local supermarket, seasoned with yellow mustard, a bit of AP Rub and BBQ Rub from Killer Hogs, and an extra dusting of coarse black pepper.
Mix of hickory & apple wood on the Weber Summit Charcoal (the smoke is still pretty white in this pic... don't worry, I let it settle down before I put the ribs on.
3-2-1 method at 225. Temperature was locked in remarkably well except for one excursion to 250 after I wrapped, which was fine by me.
Glazed with Stubbs sweet BBQ sauce during the last hour unwrapped.
Bones slid right out as I was cutting the ribs. Crazy tender.
As a self-critique, I'd say I probably could have smoked these things at a higher temp and for less than 6 hours. Maybe forego the wrapping altogether. They were tasty as all hell, but some bits were almost imperceptibly dry, and I feel like the ribs could have used a bit more chew.
