Of course I had to plan my ribs on a very rainy day. Still got her done.
Ok let's go
I get these from a butcher friend,
Ribs were butchered according to Aaron Franklin. Have to say I will stick to Kansas City cut.
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Feb 1, 2013 - Uploaded by BBQwithFranklin
Part 1: Learn how to trim and season pork spare ribs for the smoker. ... Aaron Franklin's Pits ...
Hard to get pics when you hands are dirty, anyway cut up, mustard glue and rubbed. Wrapped in plastic and into the fridge overnight.m
Rubs used "Jan's" (Thank You Jan
) and Blues Hog.
Into the MAK #1351, temperature 250F for 3hrs.
Into the foil meat side down.
Brown sugar, butter, honey and some local beer.
Hints on wrapping ribs here.
http://www.letstalkbbq.com/index.php?topic=9009.0Ribs were in the foil for about 1 1/2hrs. I tested with a tooth pick and sampling.
Setting the glaze, Blues Hog BBQ Sauce. Keep a close eye about 15min.
Took a plate over to the Out Laws.
One of the other racks.
Sorry no plate as all we had were ribs.
Thank You for viewing