I saw this over at the WKC forum and had to give it a try...
Except they ran their temps up around 350-400...Done in 1.5 hours I think...
I tried to keep temps down around 250-275 and go for a longer cook time...
Skewered some back ribs...Dusted well with JAB and then MHGP Sweet Heat...
At around 2 hours...Light smoke from the olive wood and things are looking good...
Around 3 hours my son stopped by the house...
He says to me So how ya gonna know when they're done?
I said good question...I dunno...
Opened the lid and we both said Yeah that's how ya know
That's when I started saucing with this sauce that Brian sent me...
A very good sauce...Thank you Brian
I usually don't use sauce but it just seemed right this time...
A couple of layers and we couldnt wait any more...
Let's just say that the three of us wiped out this pan of ribs with no trouble
Roto ribs didn't have that deep smoky flavor that comes from the smoker but were very nicely done...Nice bark, little tug, and clean bones...And in 3.5 hours they were ready to eat...Also took very little fuel to get it done...
Biggest complaint from everyone is that you can only cook one rack
And as always...Thanks for looking...
Except they ran their temps up around 350-400...Done in 1.5 hours I think...
I tried to keep temps down around 250-275 and go for a longer cook time...
Skewered some back ribs...Dusted well with JAB and then MHGP Sweet Heat...
At around 2 hours...Light smoke from the olive wood and things are looking good...
Around 3 hours my son stopped by the house...
He says to me So how ya gonna know when they're done?
I said good question...I dunno...
Opened the lid and we both said Yeah that's how ya know
That's when I started saucing with this sauce that Brian sent me...
A very good sauce...Thank you Brian
I usually don't use sauce but it just seemed right this time...
A couple of layers and we couldnt wait any more...
Let's just say that the three of us wiped out this pan of ribs with no trouble
Roto ribs didn't have that deep smoky flavor that comes from the smoker but were very nicely done...Nice bark, little tug, and clean bones...And in 3.5 hours they were ready to eat...Also took very little fuel to get it done...
Biggest complaint from everyone is that you can only cook one rack
And as always...Thanks for looking...
Comment