Ribs 3 ways on my XL BGE. This thing is a monster, fit 3 racks side by side laying flat.
Left is a homemade rub of SPG+ paprika, brown sugar, onion powder and mustard powder.
Middle is Meat Church Honey Hog.
Right is 16 mesh pepper (2 parts) and kosher salt (1 part).
Rolled at 250 for the first 4 hours with post oak and B&B oak lump. 275 for the last 1.5-2 hours. No wrap, no sauce. Delicious!
by White-runner
3 Comments
I’m getting ready to try not wrapping my ribs. I’m just concerned they’ll be dry/tough
The salt and pepper only look amazing!!!!! I love the no wrap method!
Those look great! I would love to no-wrap but up here at 5K feet it seems like everything dries out unless you wrap