2 Hours at 225F with Hickory Camp Chef pellets + cherry hardwood chunks in the box, 2 hours at 225F meat-side down foil-wrapped (butter & brown sugar on the foil, apple purée sitting on the ribs), 1 hour at 225F on the grill meat-side up (front rack with BBQ sauce, back rack plain).
Happy Memorial Day!
by MidCitySlim
2 Comments
Looks delicious! Can you try to explain your smoke taste you get from the Woodwind Pro? I’m stuck between a gravity and the WW Pro. I want to be able to dial the smoke profile up and down as I wish to experiment more. I’ve never BBQ’d before so I want to stay away from an Offset until I get more experience
Can someone explain why you would wrap ribs on a smoker?