I made this at the DZ for a Saturday evening meal.
2 packages of back ribs. (2.1kg, 2.3kg)
Dry brined with 21g, 23g salt the evening before.
Dry rub:
6 tbsp paprika
3 tbsp ground black pepper
2 tbsp garlic powder
2 tsp celery seed (crushed)
Coated ribs with rub.
Set smoker to 275F.
Smoked:
– 2.5h unwrapped. (to 160F)
– 1.5h wrapped in butcher paper.
– 30 minutes unwrapped to finish.
Reviews were good.