Well, right off the bat I have to tell you that I didn't notice any difference in the flavor of the ribs whatsoever after marinading overnight in Dr. Pepper. So, it was just a basic spare rub cook, here's some pics.
Here's the rib tips, and you'll notice I'm using tone of the spare racks I ordered last week on top of the bottom grate. If interested, there is 3 3/4" space between the bottom grate and the spare grate, good for ribs and chicken, maybe not so much for pork butts.
3 slabs of spares, cut in half, ready to meet the smoke.
Rib tips done, all ready for a mid-afternoon snack.
Ribs sauced and ready for the dinner plate in about 30 minutes.
Finished product.
Plated and ready to be munched.
Them bones was good!!
Smoked over Royal Oak Lump using apple and pecan, rubbed with Wolfe Rub Original and Swine Syndicate Rub's. Sauce was Smoky Mountain Smokers. Put them on the cooker at 11:30am and took them off at 6:30pm
Here's the rib tips, and you'll notice I'm using tone of the spare racks I ordered last week on top of the bottom grate. If interested, there is 3 3/4" space between the bottom grate and the spare grate, good for ribs and chicken, maybe not so much for pork butts.
3 slabs of spares, cut in half, ready to meet the smoke.
Rib tips done, all ready for a mid-afternoon snack.
Ribs sauced and ready for the dinner plate in about 30 minutes.
Finished product.
Plated and ready to be munched.
Them bones was good!!
Smoked over Royal Oak Lump using apple and pecan, rubbed with Wolfe Rub Original and Swine Syndicate Rub's. Sauce was Smoky Mountain Smokers. Put them on the cooker at 11:30am and took them off at 6:30pm