I just finished my second cook of spares without using any foil. In fact, I didn't put much effort into the cook after I put the ribs into the smoker.
I used the same P.Kirk rub as I did last time. I had them in the smoker for 5 hours.
The ribs came off looking nicely charred with a reddish brown color with some blackened areas. I assume it was the brown sugar that had carmelized since the temps were never more than 250 (briefly at beginning) and mostly around 235 , as measured from lid.
Darn good. Only problem is that I over seasoned them at the beginning. I was in a hurry and didn't think. They are a tad salty...not too much for my taste though. Nothing a good cold beer can't solve.
I only ate a few and the rest go with me to a superbowl party. If I were a betting man, I'd take Philly and the points. That means you should probably take New England...since I am usually wrong!
AR
I used the same P.Kirk rub as I did last time. I had them in the smoker for 5 hours.
The ribs came off looking nicely charred with a reddish brown color with some blackened areas. I assume it was the brown sugar that had carmelized since the temps were never more than 250 (briefly at beginning) and mostly around 235 , as measured from lid.
Darn good. Only problem is that I over seasoned them at the beginning. I was in a hurry and didn't think. They are a tad salty...not too much for my taste though. Nothing a good cold beer can't solve.
I only ate a few and the rest go with me to a superbowl party. If I were a betting man, I'd take Philly and the points. That means you should probably take New England...since I am usually wrong!
AR