Rib it!

When it comes to ribs we prefer the “Baby Back” variety. These are our favorite kind to smoke and we have had great success doing so. Many folks have commented that our ribs are some of the best that they have tried period! Of course we can also prepare fabulous “St. Louis” style ribs as well if that is what people prefer. We smoke our ribs in a very similar fashion to our pork shoulder. We cover the ribs in our rub and refrigerate overnight. They smoke low and slow for the first 3-4 hours and then they are finished off at approximately 220 degrees until they’re done, usually another 2 hours or so. We apply our barbeque sauce at the very end of smoking so that it is warm but not charred. As usual we use our mop sauce throughout the smoking process for added flavor.

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