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!
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