The one good about working from home is that i get to tend to the smoker in between meetings and whatnot.
I did 2 racks of ribs at 250° for roughly 4.5 hours. I did not wrap them, i just sprayed them with a little watered down beef broth every 20-30 minutes after the first two hours.
I did not touch or even look at them for the first 2 hours.
I used my own rub, and I sauced only 1 rack. So one traditional with sauce, the other just signature dry rub. I am doing this low carb thing so no bbq sauce for me. They cane out awesome. There was a slight tug to get them off the bone.
Going on the smoker!
2 hours in.......
Finished product. I was so excited and hungry to eat, that I forgot to take a full rack picture as they came off the smoker.
Next time I will leave them on for 15 additional minutes. The thicker cuts of the ribs required a hair more “tugging” to get off the bone. No complaints though, the ribs were polished off in minutes.
I did 2 racks of ribs at 250° for roughly 4.5 hours. I did not wrap them, i just sprayed them with a little watered down beef broth every 20-30 minutes after the first two hours.
I did not touch or even look at them for the first 2 hours.
I used my own rub, and I sauced only 1 rack. So one traditional with sauce, the other just signature dry rub. I am doing this low carb thing so no bbq sauce for me. They cane out awesome. There was a slight tug to get them off the bone.
Going on the smoker!
2 hours in.......
Finished product. I was so excited and hungry to eat, that I forgot to take a full rack picture as they came off the smoker.
Next time I will leave them on for 15 additional minutes. The thicker cuts of the ribs required a hair more “tugging” to get off the bone. No complaints though, the ribs were polished off in minutes.
