My Daughter requested ribs for her birthday dinner. For a few reasons (one being that it was 95 degrees outside) I had to make some in-process adjustments.
Ribs went on at 160 for an hour to pick up some smoke. Then took the temp up to 225 bone side down for 3 hours. I spritzed with apple juice a couple times but nit as much as I intended as it was a busy day. Pulled after the three hours and they were a little further along than I thought they would be so I wrapped them in foil meat side down in some apple juice and put them back on. I pulled and checked them after an hour and they were ready to unwrap. Finished them off with Sweet Baby Rays for 30 mins bone side down. The family all said they were some of the best they have ever had. They were really meaty and not much fat.
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