-Trimmed up some excess fat
-Removed membrane from back side
-Rubbed down with yellow mustard and seasoned with Kinders Brown Sugar Rub
-Placed unwrapped for 1 hour at 270-275 with every half hour adding more hickory wood
-Wrapped with 4 pads of butter, brown sugar, and Bone Suckin Sauce Spicy Sweet BBQ sauce (top and bottom)
-Placed on smoker for 2 hours at 280-285
-Added more BBQ sauce and placed back on grill to tack up
-Rested for 30 minutes
-Sliced and served
Flavor was fantastic and and it was plenty tender with a decent bite. Next time I'll follow the same steps but use my homemade bbq sauce instead.
by Impressive_Budget736
7 Comments
That looks amazing.
may i has some
I made some fantastic ribs the other weekend. I’m not a sauce fan, so I just go low and slow no-wrap after a 24hr dry brine.
I don’t even mess with trying to pull the membrane, I just score it with a knife in a crossed pattern because I don’t have the patience to meticulously peel that crap.
225 for about 6.5 hours (3 racks) and rest for 30 minutes or so. Super tender, not a hint of dryness, and pulled at about 201°F internal temp so they were “pull off the bone” but not quite “fall off the bone.”
It’s definitely my happy place in the rib market.
Yup. Looks delicious! There’s a reason the Weber kettle has been around for decades.
Looks good. What did you cook them on
https://preview.redd.it/5mqy3lnssb2g1.jpeg?width=1100&format=pjpg&auto=webp&s=0a20a1bc6a916c66d578cd83a12523b450418e25
Mmm, I can’t wait to smoke some short ribs