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Post by BBQ Butcher on Jul 19, 2005 11:11:39 GMT -5
Two racks of domestic loin backs/BB's. One rack was rubbed with my traditional homemade rub and the other rack with Kosher salt, pepper, garlic and then marinated over night in a commercial Mojo, dusted with Adobo before smoking. Here they are going on indirect at 275°, no added wood, just straight Mali's Gourmet Lump Charcoal. No sooner put the ribs on and we had a little wind storm for about an hour. Had a h*lluva time keeping the temp up. One minute it's down to 200° and the next it's up to 325°!! Anyway, finally got the temp stable and here are the ribs after 2½ hours. You can see where the temp spikes took their toll. The ribs were foiled and put back into the grill for another ½ hour at around 250°, + or - .
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