Smoking up baby back ribs today for my daughter and future son-in-law's engagement party! Six full slabs in a rib rack on the 22.5" smoker. The ribs were rubbed with Kick Butt Rib Rub (Hickory) and the wood for the smoke is apple. We'll see how that combination works out.
All six full slabs fit on the top rack of the 22.5" using a vertical rib rack. I'm monitoring with a Thermoworks Smoke thermometer. The pit temp is at 268 degrees. Outside temp is 29 degrees. Not cold enough to wrap the smoker with a welder's blanket.
I'm going to do 2-2-0.5 for these ribs. Yum!
We will be ordering several party trays of Chinese food so we won't have to cook that too. I will post photos later!
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2 hours, 20 mins and time to wrap. Here's what it looks like just before wrapping.
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The final rib product... my brother-in-law decided to use scissors to cut them!
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Here is the "spread" of food at the engagement party:
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2 hours, 20 mins and time to wrap. Here's what it looks like just before wrapping.
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The final rib product... my brother-in-law decided to use scissors to cut them!
Here is the "spread" of food at the engagement party:
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