Well almost high speed.
1 Rack of Ribs and 2 Mahi Filets as well.
Didn't get home from work early like I had hoped for a good 5 to 6 hours of smoke and cook to do ribs justice. Had to come up with a 3 hour version.
Pre-heated DBS with oven temp set to max temp and puck burner on. Put my standard seasoning (celery salt, white pepper, garlic powder, onion powder) on the ribs just before going into the smoker. Smoker reached about 230 when the ribs went in.
1 hour of smoke and 20 minutes with the bubba puck. Pulled the ribs and the Mahi. Mahi was ready to eat.
Did a light spray of AJ and then slathered Icemans Sopin' Sauce on the ribs and double wrapped in foil. Placed in the oven at 350 deg. for 1 hour 15 minutes. Dropped the heat down to 250 for the next 20 minutes. Took the ribs out of the oven, and one last slathering of sauce and a quick 5 minute glaze on the grill.
Very moist and these were not falling off the bone but bone falling out.
Coyote/Cajun disclaimer: Pictures to follow.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin055.jpg)
The bones shown here were pulled out of the rib meat with no effort. Dogs don't get them anyway.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smokin056.jpg)
Gizmo.....you're doing it again. But fair is fair , you did warn me. ;D Man they sure look good .
Very , very 8)
Coyote
I guess next time I'll have to send you the invite for dinner then post. That should take care of the problem. ;D
Dang Giz I just got to work and see this post. :P :o :D I need to go get a snack now. ;D Looks darn yummy.
Nice going Giz!