daveca83
Knows what a fatty is.
I managed to source some St Louis ribs imported from the US. Ribs in the UK tend to be smaller and only include the meat directly between the bones, so I wanted to try something which could take the smoke without drying out. The butcher had also made some hot links, so I picked up some of those too.
I used two different rubs, and then put the ribs on my WSM unwrapped for 2.5 hours, spritzing with apple and cranberry juice every 30 minutes or so. I then added cola and wrapped them in foil for 1.5 hours. The temp stayed fairly steady at 250, using hickory wood chunks.
I could tell they were cooked at this point, but basting them with BBQ sauce and let them cook for another 35 minutes, taking them to the 'fall off the bone' level that my guests wanted.
I threw the hot links on for the last 90 minutes and they were great, I was worried if I smoked them the skin would be tough, but it wasn't, it was quite crisp.
I used two different rubs, and then put the ribs on my WSM unwrapped for 2.5 hours, spritzing with apple and cranberry juice every 30 minutes or so. I then added cola and wrapped them in foil for 1.5 hours. The temp stayed fairly steady at 250, using hickory wood chunks.
I could tell they were cooked at this point, but basting them with BBQ sauce and let them cook for another 35 minutes, taking them to the 'fall off the bone' level that my guests wanted.
I threw the hot links on for the last 90 minutes and they were great, I was worried if I smoked them the skin would be tough, but it wasn't, it was quite crisp.
