Michael Richards
TVWBB Emerald Member
Haven't made ribs in too long (and my daughter keep leaning on me cook some) so got two racks of St. Louis and went for it today.
On the Master Touch with pecan and peach wood, using B&B charlogs, with the Aura defuser plates. The temps were so steady, right between 275 and 280 the whole time. Here is right before wrapping.
And here is the second rack ready to cut up. They got a little dark, but were perfectly tender.
I also did smoked chicken breast. The family really enjoyed this meal. They said it was nice having my bbq again, that it's been a while. I was like what?!?! And they shared that I have been doing a bunch of different cooks and it was nice for me to get back to some true BBQ Ribs and Chicken.
On the Master Touch with pecan and peach wood, using B&B charlogs, with the Aura defuser plates. The temps were so steady, right between 275 and 280 the whole time. Here is right before wrapping.
And here is the second rack ready to cut up. They got a little dark, but were perfectly tender.
I also did smoked chicken breast. The family really enjoyed this meal. They said it was nice having my bbq again, that it's been a while. I was like what?!?! And they shared that I have been doing a bunch of different cooks and it was nice for me to get back to some true BBQ Ribs and Chicken.
