(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_133701_zpsfb1fea7c.jpg)
Marinated and basted with pineapple juice
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_133651_zps1d46f7ce.jpg)
Then rubbed down with a rub from our local spice shop
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_134918_zps3f1e13ee.jpg)
Then into the preheated smoker at 230 degrees on the target temp.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_162853_zpsc5574e9b.jpg)
3 hours in we basted with our favorite bbq sauce, Sweet Baby Rays Raspberry, the wrapped in aluminium foil.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_163359_zpsd09cd85c.jpg)
Going in the foil
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_162654_zpsc0682af6.jpg)
After 2 hours in the foil, we removed and continued cooking for 1 more hour
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130201_195636_zps32b94697.jpg)
The finished product
We used hickory to smoke for the first 3 hours. Meat was juicy and firm. Will most likely only cook for 30 minutes on the last hour to keep firmness down.
Lookin good!
Looks good. Yup, I don't ever go an hour after foil.
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looks great
Looks like that youngun did a mighty fine job for a first go at ribs!
He did TenPoint, trying to raise him the right way by showing him some things he can enjoy later in life.
You need to get him a pork belly and let him make his own Bacon!!
The little man did a mighty fine job saucin up them ribs
Your smokin shed must be heated to be able to wear short sleeves this time of the year ;D