Theedge Does Ribs

I stuck some ribs in the smoker today, thought I would share. It's so freaking hot out I'm suprised I had to turn the smoker on. I just rub them with yellow mustard and rib rub, 225 for 5 hours. I could eat them right now but I like them a little spicey and sauced so I foiled them with some of my favorite bbq sauce.

Sure does look good to me. Just a question as I am not all that good on a smoker. Was five hours sufficient?

I got a cheap Brinkmans water smoker. It is slower and more unpredictable than Christmas. I have been considering upgrading considerably.

Paul E. Smith
Knoxville, TN

Some people eat them at around 5 hours if they like more "chew". Actually you can see these we're pretty tender all ready as the bones are starting to stick out of the ends. I like mine more tender so I sauced them up, wrapped them in foil, and put them back in for another hour. The cookshack is very insulated so that very little moisture escapes, you don't have to add water either.

I guess the longer you leave them in, the more tender they get?

I notice that you like your sauce hot

Paul E. Smith
Knoxville, TN

That is correct, however, I'm not sure if you can over cook them or not, as I've never gone beyond 5-6 hours. Pork butts depending upon size 12-16 hours, turkey breast (I like white meat) 6 hours.

I'm a huge fan of hot, I did tone that particular bottle down a bit by adding some mild. I've got 20 habanero plants planted out back this summer, it's going to be a bumper crop! The peppers go in the smoker as well, I plan on posting some pics of them when they are ready.