It's Monday!!!

[Tony R]

Let's make ribs....

Seasoned with lamberts then added brown sugar.

Used pecan wood for smoke

The wrap... The usual but this time I used Louisiana hot sauce

Done.

Not over cooked but not under cooked.

Let's eat.

Thanks for stopping by

Tony and Maribel

 

[Jason Noble]

The ribs have a beautiful color. I'd eat a half rack of those.

 

[Bob Bass]

Good looking Ribs, Tony !

Did you notice the bone, following after the bite ?
The change happens quickly, but is one of the many indicators.

Bob

 

[Andy B AUS]

Those look great!

 

[John Solak]

Beautiful looking ribs and pics!!!

 

[ChuckO]

One of these days my ribs are gonna look like that. Awsum ribs!!!

 

[Tony R]

Good looking Ribs, Tony !

Did you notice the bone, following after the bite ?
The change happens quickly, but is one of the many indicators.

Bob

No....
I kept eating the ribs after the bite.

 

[Bill Schultz]

I would have kept eating them myself , beautiful ribs T

 

[CLasko]

Those ribs are perfection Tony!

Quick question for you...do you spray or mop them and what temp and how long do you foil? Ok, so that's like 3 questions. Haha. I used Stubbs pork rub a couple of weekends ago and I kept the smoker at about 240...but even before the 3 hour mark the Stubbs rib seemed to be turning really dark...like black dark.

Chris

 

[Rich Dahl]

Great looking ribs Tony, love the color!

 

[PeteH]

Man, those ribs look so good!
As someone else posted, I can only hope that mine look that good someday.
Very nice!

 

[Barb D]

Fantastic looking ribs Tony, great job as always!

 

[James Lake]

Ribs look perfect and delicious....nicely done my friend.

 

[Cliff Bartlett]

Nice looking ribs Tony. Mac and cheese is a perfect side.

 

[Tim McCann]

Fantastic looking ribs Tony!

 

[russ olin]

Nice rib pic's, great color on them too.

 

[John Wheeler]

Awesome ribs, Tony! As usual...

 

[Tony R]

Those ribs are perfection Tony!

Quick question for you...do you spray or mop them and what temp and how long do you foil? Ok, so that's like 3 questions. Haha. I used Stubbs pork rub a couple of weekends ago and I kept the smoker at about 240...but even before the 3 hour mark the Stubbs rib seemed to be turning really dark...like black dark.

Chris

For this cook I didn't spray or mop. Cooked at 275 or so. Then wrapped around the 2.5 hour mark. They were wrapped for about 45 min or so then no foil for 30 min. Then sauces for the last 15 minutes. Maybe your ribs are dark due to high sugar on rub? Or too much smoke? Try wrapping when you get a nice color.

 

[Greg B.]

Ribs look real good Tony! Nice presentation too! Competition like.

 

[CLasko]

For this cook I didn't spray or mop. Cooked at 275 or so. Then wrapped around the 2.5 hour mark. They were wrapped for about 45 min or so then no foil for 30 min. Then sauces for the last 15 minutes. Maybe your ribs are dark due to high sugar on rub? Or too much smoke? Try wrapping when you get a nice color.

Thanks for the info Tony! I'm betting it was the sugar in the rub. I had another 3 sets of ribs on the lower rack, with a different rub and those turned out perfect in color. I'll definitely keep the amount of smoke in mind though too!

Yours are the standard!

Chris