Shawn White
Sous Chef
Pics Here Click link 2005-02-28 Salt 'n Pepper Side Ribs. First three pics are out of the smoker, last pic is off the grill.
I did two racks of side ribs today. Ran out of time so my rub was salt and pepper.
Smoked for 3hrs 15 minutes around 240ºF. Foiled for just over an hour with no liquid added, in the oven at 250ºF.
Crisped them up a bit on the grill and ate them plain, with sauces and pepper jellies.
They were really darn good, I will do them like this regularly.
I did two racks of side ribs today. Ran out of time so my rub was salt and pepper.
Smoked for 3hrs 15 minutes around 240ºF. Foiled for just over an hour with no liquid added, in the oven at 250ºF.
Crisped them up a bit on the grill and ate them plain, with sauces and pepper jellies.
They were really darn good, I will do them like this regularly.