We had a house full of family and friends for the 4th of July week. This gave me the perfect opportunity to try out my new Char-Griller Offset Smoker. These Slow Smoke Pork Ribs were a perfect fit for the weekend.
My new grill is a combination of a charcoal grill and a smoker. On the 4th of July, we grilled two of our favorites. Grilled leg of lamb and Rosemary Ranch Chicken.
You'll find both of these delicious recipes below
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We then put them in the refrigerator for about 2 hours.
We fired up the smoker using charcoal as the fuel and Hickory wood chunks for
the smoke. We inserted the meat probes from our
ThermoPro TP20
into the meaty part of the ribs and set it for 190 degrees internal
temperature.
We sprayed the ribs with apple juice every hour and brushed on barbecue sauce
twice in the last hour of smoking.
After 5 hours maintaining a smoker temperature between 225 and 260 degrees, we reached the internal temperature of our ribs at 190 degrees.
These Slow Smoke Pork Ribs were a real crowd-pleaser. They were seasoned just
right and had a nice Hickory-smoked flavor.
This is my first smoke in my new offset smoker. I would not have succeeded if not
for David Farrell and his book The Old Fat Guy's Guide to Smoking Meat For
Beginners. He has been a true inspiration to me in getting started with
smoking foods. I followed David's method for these ribs, outlined in his blog and his book, and I succeeded.
If you're a beginner or have been smoking meats for a while, this book is
for you.
This book is packed with information from David's years of experience.
The Old Fat Guy's Guide to Smoking Meat for Beginners
As always thanks for stopping by and I hope you enjoy
I can almost smell them and taste them as I'm sure they were delicious!
ReplyDeleteOh! they were so good Daphne. I thought I was going to fail the first time out, but they were perfect and very tasty.
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