You can see the thermometer probe in the upper right corner of the grill and the can on the left side has chunks of apple wood in it that provides the smoke. I need to add more now!
So 2-2-1 ribs is 2 hours in the smoke at 200-230 degrees. Then two hours in an aluminum pan with some apple cider vinegar and other spices so they really get done up. The last hour is back into the smoke to firm up after their two hour bath!
The ribs had to come off a little shy of 2 hours to make the drive to my son’s house. Kept them panned and put them on the grill for another 20 minutes or so.
Now they are out of the pan and should be ready to go in about an hour’s or so. I’m looking for the meat to pull back away from the bones!
Just because of this post - I stopped and Picked up a few Racks for the Grill -
Plus its moving day for the girls today they are going up to there deluxe 5 Gallon Air Pot Condo’s Later on today, (Would really help if i got the damm Room Cleaned and fixed first! So Ribs or Room? Thats easy, The room can wait
Tomorrow is another day @StormTrooperweed ! Lol. The good thing about the ribs is once the prep is done and they are smoking you have two hours to do there things. I also use a remote thermometer! Worth every penny!
