Stampede Ribs

[2Wheeler]

 

[2Wheeler]

I stick with my basic ingredients Garlic salt, Tony’s and McCormicks Pork rub add those first in that order, then the last part is adding the minced garlic and rubbing it in, cover with plastic wrap and let sit about an hour. I’m doing these a little different in the first hour under smoke is 200 degrees, then next 2 hours at 225 and then wrap.

 

[Buttah Butts]

I usually use McCormicks applewood rub or meat church’s honey hog and there all purpose rub. I’ll do extreme smoke for an hour with lumberjack apple then bump it up to 225 for an additional 2 hrs spritzing with apple juice every hour. Then I will wrap with apple juice a little more rub and brown sugar. For either 2 or 3 hrs depending on if I’m doing St. Louis or baby backs. I’ll remove coat with sweet baby rays and put back on smoker for 30 min or so to set the sauce.

 

[2Wheeler]

I usually use McCormicks applewood rub or meat church’s honey hog and there all purpose rub. I’ll do extreme smoke for an hour with lumberjack apple then bump it up to 225 for an additional 2 hrs spritzing with apple juice every hour. Then I will wrap with apple juice a little more rub and brown sugar. For either 2 or 3 hrs depending on if I’m doing St. Louis or baby backs. I’ll remove coat with sweet baby rays and put back on smoker for 30 min or so to set the sauce.

Looks good to me

 

[2Wheeler]

 

[2Wheeler]

End product was fabulous

 

[Blues1]

Did you get enough smoke doing it on low for one hour? They look good!