BBQ Pork Rib Rack
Well this was my first barbecued pork rib and after some advice and tips from the guys on The Smoke Ring forum and think I got this right first time round. The ingredients you see in the first picture are what I used for my dry rub and I made this stick a little better to the meat by putting a little oil on the meat. I got the BBQ to a temp of 275F and and then cooked the meat for 4 hours, every hour I added hickory wood chips to the heat for smoke (would have used chunks but didn't have any). The last half hour I put Stubbs hickory bourbon on both sides of the meat. Once done I wrapped it in foil and let it sit for about half hour. When I cut it it just fell of the bone, was super nice and I will 100% be doing these as often as I can.