SmokinSully
Wandering around with a bag of matchlight, looking for a match.
Morning Brethren! Wifey wants ribs for dinner. I usually make a rub with sugar in the raw, brown sugar, salt, pepper, garlic, ancho chili, smoked paprika and whatever else I find that sounds good lol. 2 hrs in 275 degree cherry wood smoke with AJ/ACV spritz every ½hr, 1 hr wrapped (approx) and then unwrapped for sauce. Sometimes I find my ribmeat to be a little chewy. It's like the cooking portion after wrapping turns the ribs to a leathery texture. Does anyone have any insight on this subject? Also please share your best recipe and happy smoking!