Let me go on record: Southeast Texas is not built for this kind of cold weather. Houston was all but shut down today, falling below freezing at around 9:00am and seeing a transition from rain to wintery mix to sleet to legit snow. So, what do you do when it gets cold?
Smoke ribs.
Made a homemade rub yesterday and applied it liberally using French's Honey Mustard as a binder on a pair of Smithfield St. Louis-cut spareribs (found a sale at the local H-E-B). Wrapped and put in the fridge for 15 hours.
Started out at 190° using CookinPellets Perfect Mix, then bumped to 225° after two hours. Spritzed on the third, fourth, fifth, and six hour marks with a 75/25 mix of apple juice and apple cider vinegar.
Wanted to see how much smoke flavor I could get so I didn't use any glaze or sauce. I was pretty happy, but I probably should have pulled them at six hours. According to my Fireboard, the temp variance was negligible (+/- 4°) despite the frigid temps. They weren't quite "falling off the bone" but I think a bit less time would have improved the final product. The rub was spot on, though a bit more salt (I applied kosher salt separately from the base rub) would have put it right where I wanted them. Plenty moist, didn't even need to bother with a 3-2-1 process.
Overall, a solid 8 out of 10 ... not too shabby under Snowpacalypse conditions.