This is a recipe and a procedure that has to be followed pretty much step-by-step.
I don't feel comfortable posting someone else's recipe, but I have provided a link to the recipe and procedure:
Virtual Weber Bullet Recipes
I didn't use the Smokette for this cook. I used my Weber Smokey Mountain (WSM) because I'm partial to the smoke ring and cured color the charcoal produces. I do believe, though, you can place a piece of charcoal in the smoke pan of any CS cooker to achieve similar, though not as pretty, results.
The first picture shows the rib racks, rubbed down, and with the liquid coating that forms from the rub:
The next picture shows the ribs as I placed them on the WSM. Notice that I coiled and skewered the racks to fit them on the one grate.
After 5 1/2 hours the ribs were done and looked great.
The recipe calls for saucing the ribs before cutting and serving. Here's what the ribs finally came out looking like. Notice the nice smoke ring and pink color of the pork.
One other picture of the sauced ribs to show off the internal color of ribs.
I've made BRITU ribs a number of times for guests. They always love them. I do, too.
I don't add as much wood as Mike Scrutchfield calls for. I use only two chuncks of oak and one of cherry.
I test for doneness by pulling on two rib bones. The meat should separate easily, but not come off the bone.
They were delicious. I didn't have any leftovers at all (boo-hoo).
Try the recipe and the procedure. They're quite easy and produce excellent, predicatable results.
