Sunday, January 13, 2008

Smoked Jack Daniel Glazed Ribs

My first try at ribs...came out fantastic

St. Louis style cut and then smathered with mustard. I then sprinkled a rub on them and into the fridge overnight.

Ribs were cooked for 3 hours, being basted every 1/2 hour. Then they were put in foil for 1 hour and then back on the smoker for the final hour, being basted every 15 minutes.