First ribs going into the oven, nothing special, 110 degrees with a bit of water in the tray
Second set of two ribs, getting ready
All cut up!
So, in the pan, the two on the left in the pan are apple sauce and vinegar mix, the two on the right are just beer. The ones in the bottom pan, dry and wet.
In the smoker, Apple and beer at the top, with one wet and one dry. On the bottom, Apple and Beer, one wet and one dry
Wet rub after a couple of hours, definitely not done
Dry rub, the same
Beer packet, a couple of hours in
Apple juice and vinegar
Couple more hours later, still firm
The small section of wet rubbed ribs, that were on the top shelf. Not too shabby at that point. This was about 3 hours in
This was about 5 hours in, and I took the foiled portions out and cooked them as is for the remainder of the time, with sauces and spraying apple juice and vinegar on them
The other wet rub and the two dry rubs
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The was the cut that I had in the oven. After 6 hours, I chucked it on the bbq and charred the outside
From L to R: Apple Juice and Vinegar / Beer / Dry rub at the bottom right, wet rub at the top right. The wet rub wasn't too bad, but it wasn't 100%, the dry rubs weren't good at all, and the other two that were in the juice and beer, came out perfect.
Oh, and made some fried rice in case the ribs didn't work out, so dinner last night was a mix of flavours
