Trying out a different technique with. Country ribs today. Usually I do them at 275 or so and foil for last 30 minutes. Today I am going for under 215. So it's going to take much longer. Also trying out yellow mustard instead of vegetable oil.
Some big poppa smokers Desert Gold
On the grill, using the snake with cherry chunks.
1 hour in. Maintaining 208 at the grate, meat is at 120
4 hours in, holding 210 at the grate, meat is at 165, goal is 180, but I am getting really hungry. Might have to open it up a little.
4.5 hours in. Meat is at 175, I am saucing these up cause that's how I do.
5 hours in. They are ready. My belly is ready. But I need to let them rest a few minutes.
Stay tuned for final thoughts on these.
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Topic: Country Ribs (Read 918 times)
