RIBS FOR DINNER

Here we are about half way through.  I got a package of Swifts back ribs at Costco yesterday.  Three slabs.  I cut them into 3-rib hunks and made up a dry rub of brown cane sugar, onion and garlic powder, chili powder, coriander, cayenne, powdered chipotle, ground black pepper and what-not.  I dusted each chunk of rib and put them into two rather full gallon zip lock bags and dumped the rest of the dry rub on top.  I let them sit out at outside temperature for a few hours and refrigerated them overnight. 

I am going to allow at least four hours for the ribs.  That means I need to start about 14:00 to have them ready by 18:00.  (Advanced math.)

 

Cold smoke (warm) comes first for a couple of hours until the meat pulls back on the bone by an inch or so.  I will turn them and spray with water.

 

After they are well along I will place them on a strip of aluminum foil on the top platform with BBQ sauce, loosely close up the foil, turn up the heat just a bit and let them simmer slowly for another couple of hours.  I will sprinkle them with celery seed and open to finish.  I should have about 80% of them left for another day or to freeze.

Chips for smoke on the right.  This is the third refill.