4th of July ribs

[wadu1]

It's just the wife and me so only one rack of ribs. They will be ready at 7:00 (2000) after smoking them for 10 hours.

[ghosthunter]

Yep same here.
Costco ribs though
Home made tater salad
And raspberry Cinnamon Rolls.

[WapitiTalk1]

Nice 

[Boss .300 winmag]

Those look delicious.

We had Copper River Sockeye smoked on the Pit Boss, probably the best Sockeye I’ve ever had with the fat content was excellent.👍

[wadu1]

Finished product 

[Dan-o]

Remember, I'm only 15 minutes away if you need help. 

[wadu1]

Remember, I'm only 15 minutes away if you need help.

Yes I know, l thought you only liked burgers 

[trophyhunt]

Finished product 

I'm curious why you smoke for that long?  I did the 3,2,1 method on my treager last night and added a smoke tube, the smoke was great.  I always thought meat only absorbed smoke for about 3 hours?  also curious for that long of smoke, what temp did you do?  Looks great!   I like the preseasoned costco ones.   

[wadu1]

I was taught buy a guy who won numerous smoking events. He told me only to use the low and slow method for the best results. I do my smoking at 180 degrees and get great smoke penetration. To prep the meat, I rinse pat dry then a good coat of dry rub. While it's smoking rotate every few hours and keep it moist by spraying apple juice on them, my mentor used mixture apple juice and vinegar.
From one of the online chiefs.
"There are two reasons to keep the temperature low. One is to give enough time for the smoke to sink into the meat, and the other is to soften the meat naturally. When cooked slowly, the meat’s natural binding fibers break down."

[C-Money]

Some good grazing was had for sure!! Well done!

[trophyhunt]

I was taught buy a guy who won numerous smoking events. He told me only to use the low and slow method for the best results. I do my smoking at 180 degrees and get great smoke penetration. To prep the meat, I rinse pat dry then a good coat of dry rub. While it's smoking rotate every few hours and keep it moist by spraying apple juice on them, my mentor used mixture apple juice and vinegar.
From one of the online chiefs.
"There are two reasons to keep the temperature low. One is to give enough time for the smoke to sink into the meat, and the other is to soften the meat naturally. When cooked slowly, the meat’s natural binding fibers break down."

that makes sense, now I’m hungry !

[trophyhunt]

Ribs… it’s what’s for lunch!!