Pork ribs are everyone’s favorite in Texas, even if Texas BBQ is associated with beef-everything.
We bought two nice racks of ribs from Costco two days ago, and wifey applied the rub (recipe coming) and covered them in plastic wrap.
I built a large, charcoal, oak, and mesquite fire similar to the ones in previous posts for whole chickens, except larger. For these pork ribs I used a target temperature of 350-370, instead of the lower temperature I use for chickens. This was important.
To fit them in the smoker, I cut 1/3 off of each slab and placed the pieces in 3 rows. The thermometer is above the middle row at a good average place.
Even with the larger than normal fire stack I initially used, I had to add wood three times to keep the temperature up. I used plenty of air venting at both the fire and chimney side.
At 2.5 hours they were damn good, and we took the pieces shown off the grill. BUT at at 3:00 hours they were fantastic! 3 whole hours, highly recommended. Be honest, it your temperature didn’t spend quality time at 370, extend the time a bit. Meat should fall off but nothing at all should be burned.
We used this sauce. Add salt if you like.
Nothing else. (Don’t forget your dog!)