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| Smoked Pork Ribs |
A slow day on the farm was the perfect opportunity to let a St. Louis rack smoke away on the Traeger pig. I've really got to get to replacing the gasket on the Big Green Egg!
I used a packet of the rub below, which came with the replacement gasket I ordered. Just before the ribs were done, I painted them with Folk Foods BBQ sauce.
One hour on the smoke setting, 2 more at 225 - which was a bit high, I think - the dome was reading 300f, which was too hot.
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| Pork Ribs |
The resulting combination tasted cheesy, which was odd, and I inhaled a bit of habanero which upped the enjoyment factor - seriously, I liked the spiciness. But it hurt just a little.
