Slow Smoked Pork RibsInstagram #txbut001
- 1.5 pound Baby Back Pork Ribs
- 1/4 cup Dawgs Bark Seasoning
- 1/2 cup Dirtyleg BBQ Sauce
Apply liberal amount of Dawgs Bark seasoning rubbed over ribs.
Plastic wrap around ribs and let sit overnight in refrigeration.
Light up charcoal.
When charcoal turns to red coals drop 2 to 3 chunks of mesquite on top.
Let mesquite breathe out (hard smoke) for about 15 to 30 minutes.
Unwrap and place ribs on smoker bone side down.
¼ open top and bottom damper works for our pit. (yours will vary)
At 4 hours mop ribs with Dirtyleg or your favorite sauce every 15 minutes.
Try to keep the temp at 250 for 6 hours.
- This dish was smoked over mesquite wood and coaling charcoal at 250 for 6 hours. You can cook it any way that will give you constant heat at 250.
- You'll have to feel it out temperatures with your set up but you'll get it honed in in no time.
- A good indicator the ribs are done (tender) is when the meat shrinks on the bone about ½ an inch.
- This was made in an Old Smokey pit.
- A chimney charcoal starter works great for helping to move heat temps up when/if coals start to peter out.
About The Recipes:
Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe. They are made and noted on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. In a nut shell these are made for:
- Product testing
- Requested site feature
- Speed and cost matter
- We eat our own dog food
- Ideas for products
- Shawn gots hungry
- Couple three birds, one stone...
Thanks - Shawn