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Author Topic: Ribs for Easter  (Read 2044 times)

stout

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Ribs for Easter
« on: April 14, 2017, 02:41:10 PM »
got some nice racks of ribs from sams

gonna make them for easter.. put them in a bit of brine

gonna put rub on them tomorrow

they'll get smoked over a mix of cherry and hickory


how long before you guys take them out do you usually put sauce on yours?
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JustChillin

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Re: Ribs for Easter
« Reply #1 on: April 14, 2017, 05:05:27 PM »
Sounds good! I have been smoking Salmon for my neighbors Easter brunch for the last 25 years. Missed one year due to travels and everyone got mad at me ;). Good luck with the ribs.
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David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

SuperDave

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Re: Ribs for Easter
« Reply #2 on: April 14, 2017, 08:56:46 PM »
Quote from: stout on April 14, 2017, 02:41:10 PM

how long before you guys take them out

 do you usually put sauce on yours?

Start toothpick testing at about 4 1/2 hours if smoking at 235.

I'm a believer that ribs done right can stand on their own and only require a little sauce on the side at the table. 
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Model 4, Harrisville, Utah
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