On 1/14/2019 at 4:59 PM, Colonels_Wear_Blue said:

I LOVE having that one. Unfortunately, I'm married to a woman who absolutely hates sauerkraut and the smell of it.

I am with your wife.  I will say that my dad would have loved it!

Made some ribs yesterday. Smoked them.

 

I follow the 2-2-1 rules to smoking ribs. 2 hours of smoke, 2 hours wrapped, and 1 hour of rest. Smoked at a temp of 250. Then once wrapped I bumped the charcoal/wood (I use a combo - mainly wood for smoking then lump charcoal to cook) to 300.

 

I use a combo of Meat Church & Chupacabra seasonings.

 

When wrapping I put a whole stick of butter in the foil with a 1/2 cup of brown sugar and about a 1/4 cup of Jersey Mike's Cherry Pepper Relish (big difference maker in flavor profile). Once wrapped cook for another 2 hours or until 203-205 temp. 

 

After 1 hours of rest, I lightly sauced them and returned them to the grill on direct heat for about ten minutes. 

 

I wish I made more. I will definitely be repeating this for the 4th of July! 

Chili, chili, chili!