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Peach wood, and 6 total cooking hours. on the UDS
3-2-1 method for the most part.
225-250 degrees on the smoke for 3 hours (until rub is set and no longer can be scraped off the meat with your finger)
2 hours wrapped with the following inside the foil on both sides of ribs, with ribs face down. Light layer brown sugar, few shots red rooster hot sauce, something secret I can't tell you, couple tbs. squeeze margarine, drizzle of pineapple juice, drizzle dark corn syrup, drizzle molasses.
One hour, low indirect heat on the gas grill to finish the cook and set my sauce. Starting with ribs meat down for 20 min, then meat up until finished.
I mopped the spicy BBQ sauce every 10 to 15 min until the rib meat was about 195 degrees. Great bite cleanly off the bone without meat falling of the bone which is overcooked.
Juicy and great!! I hope this inspires you to smoke some meat this weekend!
3-2-1 method for the most part.
225-250 degrees on the smoke for 3 hours (until rub is set and no longer can be scraped off the meat with your finger)
2 hours wrapped with the following inside the foil on both sides of ribs, with ribs face down. Light layer brown sugar, few shots red rooster hot sauce, something secret I can't tell you, couple tbs. squeeze margarine, drizzle of pineapple juice, drizzle dark corn syrup, drizzle molasses.
One hour, low indirect heat on the gas grill to finish the cook and set my sauce. Starting with ribs meat down for 20 min, then meat up until finished.
I mopped the spicy BBQ sauce every 10 to 15 min until the rib meat was about 195 degrees. Great bite cleanly off the bone without meat falling of the bone which is overcooked.
Juicy and great!! I hope this inspires you to smoke some meat this weekend!
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