Cooking baby back ribs at Buchanan Lake in the Texas hill country!

We are visiting family down on Buchanan Lake and I thought I’d do some ribs.
So today I smoked two racks of baby back ribs. I did use their Brand new Amazin Smoke tube (a great replacement for when you need to “smoke” on your gas grill).
Used a maple, cherry and hickory blend of hardwood pellets we got from ACE hardware.
I had the grill temp at 275 and got the smoke tube going.
Always start your ribs with the meat side up. This way the bones and less meaty bottom side will take any extra heat that may present during your cook.
With your grill temp constant, you are really then looking for the ribs to hit whatever final internal temp you want.
190 leaves a tougher pull while taking the ribs much over 203 turns the meat to mush.
Once rib temps hit in the 170-180 range I added some bbq sauce to the meaty side.
After the sauce really warms up and starts to get sticky, flip ribs. Before flipping I usually will put a piece of aluminum foil down to cut down on the mess from the bbq sauce. I sauced the bone side and left the ribs to get up to their temp.
I pulled these ribs at 195 and the journey to “smoked” ended.
I hope you enjoy learning how to smoke or to keep growing your repertoire.
Remember to use Mad Cajun Mule Seasoning but first you have to get some if you don’t have any yet! Click the link below to order.
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