As promised from my last post, here are the pictures of the smoked ribs from last night. Seriously good ribs. The rub needs less salt though, but maybe I could just work the rub in a little less so there is less of it on there. At any rate, it didn’t take away from things too much.
Again, just to give credit where credit is due, for the most part of the cook, I used the 3-2-1 method from theblackpeppercorn.com. I used a slightly higher temperature due to the fact I needed to compress the cooking times a little. The result was still great. Moist ribs with nice flavour. Paired really well with a Malbec from Argentina.