Some Labor Day Racks

[BHasselback]

Hung these in the WSM...used 3 chunks of cherry starting with low temp after watching that Mad Scientist video. Usually when I hang it's pretty much 4 hours at 275ish...this time I went 225 for the 1st 3 hours. Definitely more of smoke flavor. Two of the racks had Malcom's vinegar sauce, the other with Raspberry Habanero. Will definitely do this method again.

 

[John Neuser]

Wow, they look great.

 

[Bob H.]

Those look amazing!

 

[MatthewR]

Those look great and havea beautiful color for hanging!

 

[Jeff Boudman]

You nailed it!

 

[Michael Richards]

I am moving back to lower temps at the beginning of cooks also, to get more smoke flavor and then upping the temps the second half of the cook. I am really enjoying this method on all the cooks I have used it. Your ribs look amazing!