Ribs Take 2

Round two of ribs was ... yet again ... a typical noobie rack of ribs. As usual, I trimed the fat and all the bad stuff from the ribs during prep. HOWEVER, this time I had something different, a secret weapon, PLOWBOYS BBQ YARDBIRD RUB. I apply a healthy amount of Yardbird and to the smoker we go.

This time I used the thermometer to check the heat of the smoker, and worked off that. I cooked the ribs around 300 for 6 hours straight and added my Sticky Fingers near the end.

As you can see above, I attempted the "bend test". However, this isn't exactly a good method to use for a rookie. The rack bent down, so I assumed the meat was tender to perfection ... WRONG. These ribs were tough. The flavor with the Yardbird and SF sauce, however, was amazing.

Ribs take 1

So my first ever attempt at ribs was ... well ... an expected noobie rib.

I started out cutting the membrane and extra fat off. Once the ribs were clean, I added some home made rub.

Once the rub had time to set in, and I preheated the smoker. It was time for the ribs to go in the smoker.

I used my new fancy digital meat thermometer, but found out later that this isn't as simple as placing the probe in. (Ribs are next to impossible to get an accurate reading on due to the bones being so close to where the probe would be.

I didn't do any foil, and around 30 minutes before I removed the ribs I added ... Sticky Fingers BBQ sauce.

Once they were plated another coat of sauce was needed (because in the South, you can never have too much sauce).