Smoked at around 275F throughout unwrapped on top rack. Bear mountain gourmet bbq pellets. Used hickory and cherry wood chunks in the smokebox. Made my own rub (used grok) salt,pepper,garlic, onion powder, paprika, cayenne, celery salt and msg.
Overall it was good a bit dry but not mind blowing or life changing experience. The rub didn’t do it for me. I’d rate it as 6/10 taste wise. Smoked flavor etc was great.
by coach_carter2
2 Comments
Welcome any and all suggestions including popular rubs and rub recipes.
I also have a camp chef woodwind pro, did my first beef ribs and they we’re fantastic. I seasoned with meat church holy cow, let sit overnight in the fridge to dry brine. Put them on at 250 for the while cook unwrapped. I used sams club pellets with pecan chunks. Started checking for tenderness at about 195 internal and went until the entire rack was probe tender. Rested for about 2 hours before I cut into them. Super tender and juicy, and the smoke flavor was good to me!