Directions
- 1Fire up the Outlaw BFO smoker to 300 degrees Fahrenheit.
- 2Season the ribs with garlic jalapeno, competition rub, and a little mustard.
- 3Place the seasoned ribs on the smoker.
- 4Smoke the ribs for approximately 45 minutes to an hour, maintaining 300 degrees Fahrenheit.
- 5After about an hour, check the ribs for color and mist them.
- 6Continue cooking for another 45 minutes, bringing the total cook time to about 1 hour and 35 minutes.
- 7Cook the ribs for another 30 minutes to dry the tops out.
- 8At the two-hour to two-hour and 15-minute mark, wrap the ribs.
- 9Before wrapping, add a little honey chipotle and three-quarters of a cup of butter bath to the foil.
- 10Double foil wrap the ribs.
- 11Check the ribs for doneness by seeing if the bone wants to bust through the meat.
- 12Rest the ribs after checking for doneness.
- 13Return the ribs to the smoker for about 15 minutes, or a little longer/shorter, to tack up the sauce.
- 14Slice and serve the ribs.
Ingredients
- 5 racks racks of ribs
- garlic jalapeno
- competition rub
- mustard
- honey chipotle
- 0.75 cup butter bath
Equipment
Outlaw BFO smokerRoyal Oak super-sized brick head charcoalsplit hickory wooddouble foil
Tips
- Maintain smoker temperature at 300 degrees Fahrenheit.
- Check wood moisture; ideal is between 12 and 15% for clean smoke.
- Mist ribs occasionally to maintain moisture.
- Look for the rib bone to "bust through" when checking for doneness before resting.
- Rest ribs before saucing.
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