These three racks basically packed my smoker and I think took longer than expected as a result. Took them off after 7hrs, smoker temp averaging between 225-250°, juicy with some tug still. Offset with post oak splits.
by roasted_carrots
These three racks basically packed my smoker and I think took longer than expected as a result. Took them off after 7hrs, smoker temp averaging between 225-250°, juicy with some tug still. Offset with post oak splits.
by roasted_carrots
13 Comments
They look beautiful. Yea, let the smoke/wood do the flavoring. Maybe have side sauce for those “weird relatives” lol jk. To each their own.
And ; “How did that make you feel?”
Good work!!
This is the way
This is it. People don’t realize that the fat content in ribs means you literally don’t have to do anything fancy for great results.
This is the way. enjoy the meal!
These are the kind of ribs that I grew up on. Just meat, simple seasoning and low heat. Looks amazing🤘🏾
Looks proper. Ribs should never need sauce, except on the side
Money!
This is the way …
The proper way to smoke. watching people spritz makes me giggle tho
What was the seasoning?
Most people have never had ribs like this so they assume you need to fancy them up. But no sir. You did them perfectly.