Chuck ribs were on sale at Whole Foods, so I grabbed a few to put on my Ironwood 885. I used Q39 of Kansas City's Brisket Rub, 100% hickory pellets, and smoked for about 8 hours. The first four hours were at 170 with super smoke, then 225 for another two until I got to 160 degrees internally. Wrapped in butcher paper and finished at 250 until they read 200 degrees, then let them rest in the cooler. Bark was fantastic, flavor was out of this world. I'm definitely doing this again this weekend!
by Lugh_Lamfada
4 Comments
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They look delicious
Job well done. 🍻
Looks like you nailed it! Kansas City’s rub is on top of my list after Heath Riles for brisket and short ribs. Never go wrong with these.