Can you go over your process a little? Were these just uncovered the whole time or wrapped in butcher paper or tinfoil for some? What temp were you at?

I am interested in trying out some ribs myself.

What are you using for sauce?

I usually mop on a sauce that’s brown sugar, bourbon, apple vinegar, garlic ( pasted with a microplane extra fine, minced is fine but…. Lumpy….) some ginger, orange zest, salt and the smallest pinch of cinnamon.

Finally, habanero. I soak them in booze to extract the capsaicin (bourbon, though a mild vodka won’t intrude. The peppers themselves are quite fruity, and you can control the heat a lot better this way.) (also, the resultant pepper-vodka is great to prank anyone rude enough to ask for a vesper.)

I keep the sauce in the cold side of the smoker where it can soak up the flavor.

(What? Vespers are nasty. Ian Fleming created them for Bond…. And even he thought they were disgusting.)

https://tenor.com/blhOD.gif

Seriously though, those looking amazing.

Also silk to wear shirt that say fuck you to your poor asshole neighbor