Tonight’s dinner will be Babyback ribs and homemade macaroni salad. I used Dijon mustard as glue for
The BBQ rub. I put them into the refrigerator for about a 4 hour rest.
I put the Roanoke controller back on my Grid Iron and have been tuning the settings for the past few days. Here
it is smoking at 220. For those who ask I don’t recommend that you mess with the internal control settings if your
controller is still under warranty. Mine is not under warranty so I can adjust to my heart’s content. I do think I have
it dialed in where I want it as the temperatures are within 5 to 7 degrees across the grate from the set temperature
of the grill. I also added a 2 foot extension on my chimney. I borrowed one of Savannah Smokers spare chimneys and
I liked it so much I decided to get one of my own. I may or may not paint. It seems to really help stabilize the temps
and I seem to get better smoke with it.
Here are the ribs after 5 hours and I am getting ready to glaze them. I started them at 180 for a little more smoke
and let them ride in the smoke for about an hour. I then kicked up the temp to 220 to finish. I did mop the ribs
every 30 minutes, after the smoke mode, with a mixture of apple juice, apple cider, white wine vinegar and a large
tablespoon of The BBQ rub.
Here they are after putting a glaze of 50/50 Blues Hog original and Blues Hog Tennessee Red. I also had a tablespoon
of honey to the mixture. I turned down the temp on the Grid Iron to 200 and let the glaze set up for 20 minutes.
My plate!
This is one of the few times that I didn’t wrap my ribs. I normally wrap them and don’t mop. But since I didn’t have
anything better to do today,
love being retired, I decided to give the mop a shot. Ribs and salad were fantastic. Ribs
definitely had a nice smoke flavor which is more than I have got in the past with the factory settings.
