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DIM RIBS

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BBQJIM
BBQJIM Posts: 106
in EggHead Forum
Did  a full rack of SL style ribs on my BGE.  Indirect with lots of hickory wood.  A simple rub of salt and pepper.  Cooked at 285 for 3.5 hours indirect raised. Pulled at 200F.  Moist and smoky bark goodness.

A little white beans and coleslaw.   My not so famous BBQ sauce:

One small can of tomato sauce
lots of apple cider vinegar 
lots of worcestershire sauce
teaspoon of brown sugar
lots of red pepper flakes 
salt and pepper 

fanger likin good
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