Smokey Lew
Head Chef
Started some ribs this morning using Suckle Busters Hog Waller rub. I prepared the ribs last night about 10:00 P.M. by trimming off the extra flap meat, ect. and rubbing them down with some mustard and the Suckle Busters. This morning I added an extra dusting of the rub before putting them in the WSM.
Added some pecan wood and a little bit of hickory for smoke. I'm going to keep the temperature at about 240 degrees and then foil at the end for maybe a half hour with another 20 minutes or so exposed on the rack to harden up.
Question: I never know for sure if it's better to let the rub sit on the ribs overnight or maybe just a couple of hours prior to smoking. Also wonder if they should be bone up or bone down on the rack. Any advice?
More pictures to follow after they are done.
Here's the finished product. Notice the bite out of the little tag piece on the upper right part of the tray?
Yum, yum! They are very tasty.
Added some pecan wood and a little bit of hickory for smoke. I'm going to keep the temperature at about 240 degrees and then foil at the end for maybe a half hour with another 20 minutes or so exposed on the rack to harden up.
Question: I never know for sure if it's better to let the rub sit on the ribs overnight or maybe just a couple of hours prior to smoking. Also wonder if they should be bone up or bone down on the rack. Any advice?
More pictures to follow after they are done.
Here's the finished product. Notice the bite out of the little tag piece on the upper right part of the tray?
Yum, yum! They are very tasty.