The Summer of Ribs

With beef prices being the way they are, I've taken the opportunity to really dial in my ribs this summer. One rack is usually enough for me, my wife and my toddler plus lunch the next day, so it's an easy choice at Sam's club if I'm craving smoked meats.

My rub is just SPG, with a little more salt than I would normally do for brisket. Cook at 275 until they just start to bend and split on top when picking up. This time it was about 4 hours. Wrap in foil with butter and brown sugar for about 30 minutes at 300. Unwrap and brush one layer of "Sweet sauce o mine". Give it another 10 minutes until its tacky. Rest until they're not lava.

Not quite "fall off the bone", but the perfect pull off the bone bite. It's been a good rib summer!