Sowflakes Smoked Ribs Hammy Style

Tend to screw around a lot with smoking pork ribs. The benefit is awesome slightly different dinner from last time. The liability is I have to eat it if it turns south. These ribs turned out Saintly!
Course Main Course
Cuisine American, Southern, Texan
Prep Time 20 minutes
Cook Time 9 hours
Servings 2
Calories 1823kcal
Author Shawn
Cost $10



  • Get your non-direct heated pit to target temperature 205 light smoke your choice of wood. I used mesquite.
  • Cover pork ribs in Sowflakes. (if you want do it a day ahead for maximum pzazz)
  • Put the ribs on the pit and cover.
  • Place your thermometer with a lead in the pits ozone.
  • Throughout the smoking (9 houradjust your heat at a low 180 - high 230.
  • Never open pit if possible, but try to check temps every hour.
  • After 9 hours they will be succulent, juicy, and almost ham like consistency.


Serving: 355g | Calories: 1823kcal | Carbohydrates: 16g | Protein: 100g | Fat: 149g | Saturated Fat: 48g | Cholesterol: 508mg | Sodium: 3694mg | Potassium: 1831mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 8.6mg