Preparations consisted of the following; three whole slabs, each cut in half, dusted with Cookshack Rib Rub which had been doctored with chipotle powder, more cumin and a little brown sugar and dusted just before smoking them. I used three chunks of hickory, hung the ribs with the hooks sent with the CS55, set the temp to 225 degrees and set back waiting for 189 degrees on the thermometer probe. I wasn�t concerned about the time, so I didn�t keep the time, just waited for the alarm on the thermometer.
At 189 degrees, removed the ribs, brushed them with a glaze made from vinegar, mustard and brown sugar. The temperature on my instant thermometer raised to 191 degrees. Using a heat proof glove, cut the ribs up into individual pieces , packaged them in three foil packages, set them into the cooler to hold for two hours and got the rest of the party ready. The only other items needed was potato salad, deviled eggs (topped with chipotle powder) and homemade, cooked on a stone, Italian ciabatta bread.
Conclusion of the test. Four of the five BBQers stated they were the best ribs they ever tasted. One of the BBQers said he thought they were a little dry, but still an easy pull from the bones.
I thought the bottom parts of the ribs closest to the fire box were a little dry, but the top ends were fine. Also, they were too dark for my taste, but I blame that on the brown sugar I put into the Cookshack Rib Rub. Of the women present, two thought they were smoked more than they liked but they ate their share of them.Of the twelve people present, including ourselves, no one fixed dinner at home that night and we served way less drinks than normal - it was a rib eating evening. I guess we are going to start keeping records like the Two Greyhounds - can�t remember between cookings and we want to move on to BBQing 100 - got to get good enough to convince my wife I need the new un-named Cookshack model.
smokemullet
