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05-28-2007, 11:21 AM #1
slow and low
Apply yellow mustard on ribbs with dry rub on top. Smoke bone side down at 240-250 for 1.5 hrs. Wrap in foil tight with apple sauce pour on meat and cook for 2-3 hrs till meat draws up the bone and tender. (tender is when your fluke thermometer will slide into the meat with no resistance). Un-wrap and finish on grille with your favorite sauce (15-20 mins). Tips... bast with apple juice and put a water pan in smoker with apple juice.
Please add tips southern techs. This is the northern way... lol