1 rack of St. Louis spares that were seasoned yesterday with Fine Swine and Bovine. Put onto the
Grid Iron burning hickory with cherry pellets in the tube for extra smoke and a temp setting of 225 and P5.
2.5 hours later they were where I wanted them to be color wise. I sprayed them every half hour with a
50/50 mixture of apple and white grape juice.
Double wrapped with foil, after given them a little more of the apple/white grape mix. I also gave them
a very light sprinkle of the Fine Swine seasoning and added some Smokin Guns - Gun Powder to the mix.
Put back in the grill for the next hour or so.
While the ribs were finishing up I decided to make some Pig Candy since my wife has never had any.
Thanks Tim for the lessons at the Gathering! I seasoned them with Super Pig!
Bacon was put in the Grid Iron to gather some smoke until the ribs finished. I will then bump the temp
up to 300 to finish the candy.
Ribs were probe tender after 1.5 hours, so I set them back into the smoker for about 15 minutes to tighten up.
Ribs are done.
I let the ribs rest for about 10 minutes then sliced them.
The pig candy is done. I have a few minor hot spots but I can live with that. If you were counting pieces
when I put them on the smoker I had 17. There are now 16 since my wife just had to sample.
By her
reaction I believe I will be making this regularly now.
Plated with some blue box mac n cheese. No Veggies! YEAH!
The ribs were excellent. Great light smoky flavor and fairly nice smoke ring. I have my Grid Iron set
up with 6 fire bricks and I believe this really helped to stabilize my temps. I had about a 15 degree
variance on both sides of 225 so I am pleased.
Thanks for looking!
