We just finished cleaning up from my Rib smoke. This is my 3rd smoke and 2nd with ribs. I let them go for about 6 hours (4 last time) avg 240 degrees. Cherry and apple chips and the last of my lump charcoal. They were soooooo tender and delicious. I've been cooking them on my kettle for months now, but the family said I finally perfected them...
I give them a nice rub with french's mustard and then hit them with a basic BBQ rub. I do spray them down a few times during the cook with and apple juice/cider vinegar mixture and I must say I was very pleased.
Next weekend my first brisket and I'm going to break down and try using Kingsford.
Any suggestions for the brisket?
Jim
I give them a nice rub with french's mustard and then hit them with a basic BBQ rub. I do spray them down a few times during the cook with and apple juice/cider vinegar mixture and I must say I was very pleased.
Next weekend my first brisket and I'm going to break down and try using Kingsford.
Any suggestions for the brisket?
Jim
