Labor Day Ribs

RedSkip

3-2-1 St. Louis Cut
Cherry Wood Smoke w/ Rockwood Lump
300 Dome, 265-280 Grate

Sweet & Spicy Rub (OTC)


Parkay, LBS, Honey


Ready for wrap...


Chef’s Snack (Burnt Ends)


Enjoy Labor Day, it’s blistering hot here (90 F) for us Yankees.

FrostyEgg

Oh yeah! Looks solid man! Bonus points for the chef snack.

Cornholio

Nice!  I’ve got some baby backs on right now.

RedSkip

Oh the color...first time using the parkay and brown sugar.

SGH

@RedSkip
Great looking ribs brother. Awesome job

510BG

RedSkip said:

Oh the color...first time using the parkay and brown sugar.

Cooking time method and temp?

RedSkip

@510BG. The method and temp are posted in the original post.

3-2-1 is the method.  3 hours in smoke with no wrap, 2 hours in wrapped foil/paper, 1 hour without foil/wrap to set the sauce.

300 Dome references the temperature on the dome thermometer, which for my egg is roughly 265-275 F at the grate level.