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About 2 - 2.5's 3 racks.(BJ's)
1 part cs rub 2 parts brown sugar
4 oz hickory
225 degrees
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Ok, I opened the door at 3 hrs and sproyes with a mop. At 4 I basted 1/2 with my BBq and the other 1/2 with CS sauce. I finished some on the grill with additional sauce.
Ok, I had them in there for 5 hours total. They were moist but not the most tender. I would have like to see them more tender. My guess on some of this is the following. 1. I kept the door open too long and that hurt the time some. 2. I had in there 3 racks. and 3. Like said many times I read, they are done when they are done.
My beef is the 5 hours and the not as tender. They came off the bone for sure but not as tender.
I think 5 was due to the open door and if it was a open once 5 I think they would have been great. Also, I did not hold them after the CS cook. I do have some wrapped up now and will do for breakfast tomorrow on the grill to try the effects of the hold process.
I liked the taste. I think if I add the mods, I should be fine. Any links to posts here you guys think made great ribs?
Man, 1st run, it rained, and I did the ribs and it is 12:08 and I am eating a plate full. Ahhh, so this is what it is like to live the high life.....
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oh, I liked the level of smoke, happy. I think I would like to try the apple wood but I didn't have any. As I slap the tongue around, I get a good wood flavor.
THANKS CS. and you forum folks. U rock!!!
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oops, again, I did follow the voice here and did not pay attention to the temp swings. I had the probe through the vent and it registered from 188 - 225. mostly aroung 205. Anyone have a good recipe for a good bark producing brisket?
I am going to smoke every day for the first month. Jerky tomorrow with flank steak and maybe the seasoning from the free b's that came with the CS
