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Best Beef Ribs yet

I fixed some beef ribs yesterday. If I do say so myself,they were my best yet.

Here's what I did:

Two racks of ribs (membrane removed.)

Rub racks well with L&P worchestershire sauce. Coat with a thin layer of yellow mustard.
Sprinkle with Head Country Championship Seasoning (or whatever floats your boat.)

Let them sit on the counter while a I got the smoker ready to go. (maybe 1/2 hour)

Put in smoker with 2oz Hickory. Started timing two hour cook time when the temp reached 250*.

Glaze: 1/2 cup CS Spicy BBQ sauce to which I added 1 tbs turbanado sugar and 1 tps worchestershire sauce.

At the two hour mark, brushed with glaze and turned temp down to 180*. Cooked another three hours.

I eat a full rack as soon as they came out of the smoker and had to fight my wife for the other one.

I can't remember who mentioned using the 250/180 temp cooking method, but I think it had a lot to do with my success. So, to whom it may concern; Thank you, thank you, thank you. Big Grin

Hook
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