2nd place Ribs

Truth be told I lost in the rib competition.  This is the annual cookout that I usually bring the Ice luge.  No luge this year, but they are still using my expertly engineered mount.  

My opinion and in the opinion of the smart people that voted for me, mine were better.  The winner's were not just fall off the bone, in fact they were off the bone.  More like a BBQ sandwich meat with some bones.  They tasted OK, but mine were better flavored.  More smokey and with the sauce they were excellent.  So I learned the masses like mushy ribs.  I like more meaty ribs. Lesson learned, but I will stick with my method.    

The rubbed ribs.

The making of the sauce.  Yes that is rum.

Last Stage of the smoke.

Into the wrap to be finished.

Ribs

These are the second set of smoked ribs I did this summer. These were dry rubbed the night before then smoked for 2-3 hours over cherry and mesquite.  Then wrapped an put back in the smoker for 1 hour.  Last they were unwrapped and baked in the oven for an hour or until they reached 175 meat temp.  The classic smoker is 3-2-1 but these baby back ribs don't need as long  in fact they would be dried out if smoked too long.