iamasmoker
Knows what a fatty is.
- Joined
- Oct 5, 2012
- Location
- Mt...
I have been playing around with a borrowed pellet smoker over the past week. It has been fun, but the results tonight were so good, that I wanted to share the experience.
I cooked country ribs as indicated by the title.
First the ribs were dusted with meat tenderizer, salt, pepper, and a little liquid smoke. (I put on the liquid smoke because I have found that the smoke from the pellet cooker is a little mild).
Cooked on 300 for 1.5 hours. Then basted with some Wholly Smoke BBQ Sweet Heat BBQ sauce. Turned the heat down to 250 and then cooked for 30 minutes. The meat was 160-170 degrees when I took it off.
I have had good success with country ribs over charcoal, but tonight was a home run.
I cooked country ribs as indicated by the title.
First the ribs were dusted with meat tenderizer, salt, pepper, and a little liquid smoke. (I put on the liquid smoke because I have found that the smoke from the pellet cooker is a little mild).
Cooked on 300 for 1.5 hours. Then basted with some Wholly Smoke BBQ Sweet Heat BBQ sauce. Turned the heat down to 250 and then cooked for 30 minutes. The meat was 160-170 degrees when I took it off.
I have had good success with country ribs over charcoal, but tonight was a home run.