Here are spare ribs I am smoking after 2 hours. and done. I plan to freeze one slab for later.
Ribs log April 9, 2916
Day before trimmed and rubbed ribs with Woodyard rib rub
11:30 started charcoal and wood
boiled water
12:20 put on ribs
fire stayed at about 235º
1:00 checked temp. @ 250. Opened flue from 1/8th to 1/4th & added chunk of wood
1:10 @ 260º
Mixed mop: 1 ounce chicken broth, 1 ounce bacon fat, 2 tsp. NOKJ rib rub and 1 oz. Cowtown BBQ sauce, couple dashes Bubba’s Hot Vinegar Sauce.
NOKJ rib rub
4 tablespoons sugar
2 tablespoon packed brown sugar
1 T garlic powder
1 T spoons chili powder
1 T teaspoons paprika
1 T teaspoons cumin
2 teaspoon salt
2 teaspoon onion powder
3 teaspoon black pepper
1: 30 mopped with NOKJ rib rub. Opened flue until temp. got back to 250º, closed flue back down to 1/4 open
2:00 - 215 : checked temperature. @ 250º. Started more charcoal. Basted with Cowtown BBQ sauce, added charcoal, brought temp. back up.
2:20-2:25 Wrapped, brought temp back up to 250º
4:00 taken off the BBQ, allowed to sit then carved and served with Mac & cheese, coleslaw & chips.
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