So I bought some side ribs from Costco. I used Kirk's mustard slather along with some red rub that I made. I put them on the WSM for 5 hours at *235. I used Sugar Maple pellets; 1/3 cup per hour and a quarter.
I pulled them out and slapped on some Strutin' Sauce. They tasted good and if I must say, a good smoke ring. The only problem was, is that they were tough as hell.
Now being a Chef I've made ribs in my restaurants for years. I always use baby backs. I first brase them, then boil them in a combo of bbq marinate and water for three hours. They are always fall off the bone tender and very tasty.
Does anyone have a suggestion???
I pulled them out and slapped on some Strutin' Sauce. They tasted good and if I must say, a good smoke ring. The only problem was, is that they were tough as hell.
Now being a Chef I've made ribs in my restaurants for years. I always use baby backs. I first brase them, then boil them in a combo of bbq marinate and water for three hours. They are always fall off the bone tender and very tasty.
Does anyone have a suggestion???