I must adit that I haven’t used the smoker since the first time effort with pork tenderloin. On Sunday I was home alone with the boys in the afternoon, so I decided to try my hand at smoking some ribs.
The test subjects were both short ribs and the great big ones. I slopped them in PC Smokin Stampede Beer & Chipotle sauce and tossed them in. This time, the outside temperature was a fair bit cooler than last time, so I figured it would be even harder to heat it up. After a bit of fooling around, I figured out that the best way was to keep the chimney open all the way and open the hopper door about an inch. This kept the cooking area nice and hot.
The result? Maybe the best ribs I’ve ever made! Never again will we boil ribs and then throw them on the BBQ. Well, maybe in a time crunch. The only problem with smoking is the time factor. It takes a long time, and you have to be there to control the fire. The results are worth it though.