Good Old Smoking Ribs

I decided to take the UDS that I received from the NorCal BBQ Brethren for a spin today, and loaded a few items of meat into smoke. I decided I was going to want some dinner and since I was running smoke, I went with some baby back ribs. This is a pretty unusual smoke for me, as there are no exotic ingredients, no unusual preparations or techniues, just unwrap meat, trim membranes and fat and rub.

Beautiful color and shine

Nothing fancy, I used some Simply Marvelous Cherry and Simply Marvelous Sweet and Spicy, let it sit while the UDS came to temperature. Onto the smoke at 3:30pm, off the smoke at 7:00pm. I used a mix of lump, Kingsfrod and Royal Oak briquettes, along with some apple and hickory for flavor.

Great color and texture

It all ran along at 235F per the lid thermo, I figure closer to 275F based upon cooking time. I went to bend them, the larger rack bent perfectly, the smaller rack split, woops, time to pull and eat.

I think I could compete with these

As can be seen, color was great, I went with some leftover Bart's Blazin' Q sauce from my friend Dave Bart, he is making a great sauce and it worked fantastic on the ribs. I loved the spicy and balanced flavor. This really reminded me of why I learned to cook over a live fire, there is no substitute for pulling these off the cooker and eating from the kitchen counter.