Did some spare ribs of din din. I did these last summer this way and just love them.
Started with the spice rub the night before. Preheated the MES for 230*. Did them by doing the 3-2-1 method. After 3 hours with apple, cherry, and hickory wood pulled them to foil. Here’s the good stuff smeared butter, brown sugar, and real maple syrup on both sides then doubled foiled so no juice escapes. After two hour I unfoiled the ribs, raised the temperature in the MES to 275* the started basting for an hour with my spin on Rudy’s BBQ sauce.
Not to many pictures there is always next time.
Enjoy:
Sent from my iPhone using Tapatalk
Started with the spice rub the night before. Preheated the MES for 230*. Did them by doing the 3-2-1 method. After 3 hours with apple, cherry, and hickory wood pulled them to foil. Here’s the good stuff smeared butter, brown sugar, and real maple syrup on both sides then doubled foiled so no juice escapes. After two hour I unfoiled the ribs, raised the temperature in the MES to 275* the started basting for an hour with my spin on Rudy’s BBQ sauce.
Not to many pictures there is always next time.
Enjoy:
Sent from my iPhone using Tapatalk
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