<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Fuzzybear</i>
<br />Awesome ribs guys! I'm in favor with gramma and the missus! Smoked them 2 hours and 20 minutes (boneless) and am way happy[

] and surprised[

] at how good they turned out...that glaze from Sublime Smoke was incredibile!!!![:p][:p][:p][:p] I don't know what temp they were but the chicken on the next rack read 142 degrees....I just couldn't stand it and took a bite and felt they were done, took them off, let them rest another 15 minutes and chowed down - no pics but they were sticky/glazed/and delicious!!! Mmmmmmmmmm Mmmmmmmmmmmmmmmm!
The wife says "Keep this one for company" - next time, I'll be smoking at least 4 lbs - the 2lbs was a tester for me since I had not done ribs before.......I'm addicted!
"Edit" forgot to mention that I alternated hickory and apple for the entire time......
"A mans got to know his limitations"
Glendora, CA - USA!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Fuzz,
I just saw your recipe and would like to try it as I just got my BS. I noticed you used country ribs. If I can't find those, can I use back ribs? How often did you check them? I also noticed that some people on this board suggest cooking their ribs at 200 for 6-7 hours. Your ribs took much less time. Do back ribs take longer then country ribs?
Thanks[

]
Dave