Pork ribs!!

Motay

New member
Made pork ribs for Sunday night dinner, with a mustard slather and a basic pork rub from crankybuzzard. Let that all meld in the fridge overnight. This is the fresh product going on the grill.
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After a few hours I tossed in a few acorn squash halves with butter and brown sugar.
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And voila! The final results. My wife has ALWAYS loved my cooking, but she really digs the smoker stuff!!!!
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Last edited:

Motay

New member
@ Scooter, I think you meant that question for me, not SalmonSmoker. Since I'm only a few smokes into the drum thing, I was caught off guard with the time allowed, and perhaps my drum temp. I was not surprised the drum stayed at my (now expected) 185 degrees, but I was surprised the ribs didn't get up to a proper pork temp, even after 3 hours. I had to pull them at 165 and nuked em for about 90 seconds. They were still fantastic ribs!!
 
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