Onlinehumidor.com

Any rib will work. I prefer baby backs, or pork spare ribs.

mix old bay (regular red one) and lemon pepper . 3 parts old bay, to one part lemon pepper

Rinse your ribs in cold water to get most of the blood off of them (blood = bad flavor)

pat the ribs dry with paper towel then apply the rub generously

let ribs rest while you take care of your pit/ smoker

I recommend using a temperature of 185- 200*f (but if you don't have all day to wait for some tender ribs cook them at 350-375*f wrapped in foil for 1 hour 20 min.)

I use Jack Daniels wood chunks because they give off a sweet smoke.

I smoke them for 2 hours and 30 min. to 3 hours.(depending on your temperature) then I start basting them for another 45min.

I jack up the heat to 250-300*f

I use whatever barbecue sauce that is handy (I prefer "The Shed" or "Sweet baby Ray's")

I pour 1/4 cup of the pan drippings into my basting cup with 1 cup of sauce. (this thins out the sauce, and adds a little kick to the sauce. try not to get too much of the rub in your sauce)

I baste every 5 min or so to keep the ribs moist.

Everything always comes out awesome. Ill have to post some pictures
:bangin:

[IMG]http://img.tapatalk.com/d/14/06/11/ze8y9yty.jpg[/img]kicking it with my green egg and my favorite white crocks



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yep "it" moved. I may gain 50 pounds when I visit

I like my ribs sopping in sauce so I usually skip the rubs.  (and why am I not surprised that some padu rubs his in Old Bay, I wouldn't have been surprised by Zatarains   :boty: )

I did ribs and a pork shoulder on the primo day before yesterday.  Those darned ceramic smokers can really make people think you know what you are doing.   heheheh...  light fire, ste temperature, come back in 7 hours for the ribs and 4 hours later for the shoulder.  mmmmmm....  mmmmm.... yea, damn, pig is good eatin'


Where is the rice?  I thought anything that didn't specifically say "no rice" came with rice?  If you ordered a hamburger all the way you get rice down there.

Not true on the rice Wade! LOL!!!

I use the old bay because it's not as salty as the Tony's, or Zatarans. Too much salt makes ribs yucky. I think the Old Bay (though it's for steaming crabs in) complements the pork nicely, lending just the right amount of spice, and salt.

I do mop the hell out of my ribs with sauce. I like em that way also.  :bigup:

This is all you need to be on the road to barbecue bliss! And a sack of green egg charcoal (natural) [IMG]http://img.tapatalk.com/d/14/06/11/zegaqeja.jpg[/img]there is no limits from here. Ceramic cooker/ smoker's are so simple to use, even I can do it![IMG]http://img.tapatalk.com/d/14/06/11/yqy2a4ez.jpg[/img]


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Now I'm going to have to try Old Bay on my ribs.  I know at home (in sight of the shrimp docks) you can just about get a fight started over whether OB or Z makes the best crab boil.  Up here in Tennessee where they can't tell a shecrab from crawfish, it's not often the topic of discussion. 

You will love it!

White Crocs in the photos or it ain't you. :p