I did the other two racks yesterday. No sauce. I had rubbed them over a week ago, and put them in my beer/aging fridge wrapped in plastic. At 35F or so, they didn't spoil. Cooked them on the dome (made an inverted "V" propping them up against one another. Got a nice "bronze" effect. They were much more tender than the first. Sauce was unnecessary...
Smoked these at 250F for about three hours.. no foiling, no nothing (except waiting..)
beefribs.jpg (77.93 KiB) Viewed 1159 times
- Phillyjazz -
Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit