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Near 60 today, although after this long winter, it seems a little strange going out and smoking ribs when it's not 10 below zero. These might be my best ribs I've made yet.

Some porkmafia Sweet Hot & Lowdown rub on a couple racks of loin backs, in with a couple chunks of apple at 235.



Glazed with some Holy Smokes BBQ Team sauce and sprinkled with some Big Poppa Smokers Happy Ending finishing rub. Toothpick said they were done at about 4:45 minutes, that's about an extra half hour longer than usual, but the toothpick never lies. We couldn't stop eating them.



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