Sunday, April 28, 2013

The Sunday Rib Experiment: Part 2

Place on the top racks of the smoker.  I'm going to smoke these for 5 hours at 250 degrees.  Remember that is 250 degrees WHERE THE MEAT IS, not where the thermometer is.  Most smokers have the gauge on the top and if it reads 250 on top it's more like 300 where your ribs are.

Water or Apple Juice in the drip pan to keep the ribs from drying out.  I'm using Hickory this time for the smoke.  I will mop (using the spray bottle) the Apple Cider Vinegar & Oil mixture onto the ribs every 45 minutes to keep them moist.

Once your ribs are in the smoker reward yourself for all of the hard work you've done!

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