- Wegman’s brand BB ribs (one rack).
- Dizzy Dust
- Dizzy’s Red-eye Express
- Yellow mustard
- Apple/cherry wood chucks
- Two Fat Guys BBQ sauce (mild)
Rinsed rack of ribs under water then dried with paper towel. Removed membrane from ribs, coat with yellow mustard, then coated with Dizzy Dust and placed in fridge overnight (covered). Next day sprinkle with some Dizzy’s Red Eye Express. Let warm to room temp (around 1 hour).
Light lump charcoal,have bottom vent (1 inch) and top vent open. Once up to 200 degrees, add wood chucks (apple and cherry ~2 chunks each), add heat deflector (bottom setting), and adjust vents (1/4 inch bottom,¼ inch top vent) until temp is around 250 degrees. Place ribs in rib rack and smoke uncovered for 3 hours then spray with BBQ mist (1 part apple cider vinegar, 1 part apple juice and 1 tsp Worcestershire sauce) and cover in aluminum foil for 2 hours. After 2 hours, uncover and cook for another 1 hour coat with favorite BBQ sauce in this case Two Fat Guys BBQ(mild) was used.
Note: 2 hours in foil, the ribs seems a bit overdone. Next time try to reduce time in foil or remove this step all together. Might try just 5 hours uncovered with occasional spray with BBQ mist (mentioned above).
Despite this, they were MONEY!! Some of the best ribs I’ve ever had. Nice bark, moist and fall of the bone.
Surprised how well Bessie holds temp even when cold outside.