Well, yesterday I decided to try some ribs on the LSG. I bought some ribs from the local meat market and rub them with Meat Church's Honey hog. My favorite rub for ribs. I did minimal trimming to them because I figured I would live the meat on them.
I put them on the LSG at 225.
Look at the smoke from the LSG. Thats beautiful
they were done in 6 hours.
I noticed when cutting them they were very moist. First time I had seen that. Not sure what caused that? the new cooker, leaving them untrimmed, or good timing when taking them off
When I asked my sister how they were, she said they were the best she has every had. Quite a compliment from a very particular eater.
I put them on the LSG at 225.
Look at the smoke from the LSG. Thats beautiful
they were done in 6 hours.
I noticed when cutting them they were very moist. First time I had seen that. Not sure what caused that? the new cooker, leaving them untrimmed, or good timing when taking them off
When I asked my sister how they were, she said they were the best she has every had. Quite a compliment from a very particular eater.
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