Dad, I Nailed it. I’m practicing for Father’s Day dinner.

I’m planning to smoke my first set of ribs for Father's Day. Set my smoked at 250. I started by cooking them unwrapped for about 2 hours, spritzing every 30-40 minutes. I used a Typhur Sync to monitor the internal temp, which really helped ensure they cooked perfectly. Then, I wrapped them for 2.5 hours with butter, brown sugar, and hot honey. To finish, I added Blue Hog BBQ sauce and let them cook for another 20 minutes before letting them rest.