I bought some nice country ribs yesterday at the butcher shop and decided to smoke them last night.
I dusted them with SPOG & then liberally applied Jan's rub.
With the Davy Crockett set at 275° I applied a bit of smoke for one hour & fifteen minutes.
They were at about 150° IT, so I put them in a foil pan (covered) with a with a mixture of BBQ sauce & apple juice & let them braise for another hour & fifteen.
I then basted them with a thicker version of the braising liquid & put them back on the grates for about ten minutes to set the glaze.
Plated them with three bean salad and quinoa & rice.
A little different than my usual "low & slow", but very good.
Could have used a bit more smoke.
Next time I will try starting out at a bit lower temp.
