Ok SmokinSusie-Q and the gang, an update on latest smoked ribs.
Last time...as you recall...the ribs were over cooked using the method in these posts. Fast forward to Costco's ribs, ahhh, much better, where's the meat? it's on Costco's ribs that's where. Last time I used Sam's Club ribs, a lot less meat on those boys! No wonder they over cooked at 235 for 4 hours. This time, 6 slabs of Costco bad boys at 225 for 2.5 hours, pulled, foiled with KC Masterpiece all over them and cooked another 2.5 hours, WOW,what a huge difference!! The meat makes the difference! No more Sam's ribs for us!
I used 2oz of sugar maple and 1oz hickory..Smokinlicious wood..brined for 18 hours, helps with moisture retention! Used famous dave's rub lightly and wrapped with plastic wrap in the frig overnight. awesome results. If you have a D model, the meat should be 2" or more away. from the probe and if foiled meat, same thing, keeps the temp from going crazy..just an update, the kids took most of the ribs and pulled pork home with them, I guess they liked it ;-))