Rib Smoking time question

[chokethechicken]

For glazing, I take a BBQ sauce, either homemade or store bought, then thin it to the right consistency with beer, add a little extra sweetness with some honey and jazz it up with spices if required.

I heat this mixture and apply with a silicone basting brush. Simples

Wow, going to have to try that on Sunday. Glaze them on a hot grill, right?

[Steve]

I just set the glaze on the smoker around the 260 range. I usually put a few coats on to build up a nice thick and sticky glaze.

The HP bbq sauce is quite good mixed with beer, honey, onion granules, ancho and chipotle chilli powder.

[smokeyribjames]

Hi there

I've cooked a fair amount of rib in my time, and I say:

Keep the temperature at a steady 225f.

Make your own barbecue sauce (then you know what's in it) and marinade the rib for 24 hours first in a plastic bag so the sauce covers the meat.

Don't tell anyone your recipe for the sauce. (It's all in the sauce)

That's my view anyways

[chokethechicken]

Just to add that the most recent ribs that I cooked in the smoker did not get wrapped up in foil at all. They turned out just as tender as the first batch I did that were in foil.