If cooking them in the AM, I do a LIGHT coat of rub overnight (not longer than 6-7 hours though), foiled in the fridge until I'm ready to start cooking. Then about 90 minutes before cooking I do a light coat of seasoned salt, my rub, and let them sit for about 30 minutes. Turn them over and do the same thing on the side and let them sit another 30ish minutes. I want the rub nice and liquid on them and for the meat to be room temperature. I cook bone side down about 275 and go about 2 hours. At 2 hours I turn them over, bone side up, and spritz with apple juice or water on the top just to keep some moisture on them. At 2 hours 30 I turn them back over and spritz again on the upside. At 3 hours I foil and put some "stuff" in the foil to hammer some flavor down into the meat, cook meat side down in the foil. At about 4 hours (60 minutes in the foil now) they are just about done so I start checking them. If they are done I take them out of the foil, set them back onto the cooker to dry them off a bit (5 minutes, and then add sauce for 10 minutes to set the sauce. AND, if they AREN'T done I put them back on, in the foil, until they are. I generally come out with some pretty tender ribs with a great texture and whatever you add to them in the foil is really prominent in the meat of the ribs.
Now, all that being said, there is definitely something to be said for a nice simple salt and pepper and garlic and onion powder seasoning and just throwing them on the cooker for 5 hours at 250.
I've cooked a lot of BBQ, some better than others but none of it was BAD. Thats the beauty of it, its just a matter of taste.
Troy
Topic: Smokin time (Read 12673 times)
