3/18/2025 – Smoked a 10×10 package of relatively thin sliced country-style ribs on the RecTeq and they turned out great: moist and more tender than in the past. The smoke was at 225° for two hours and after the ribs had been seasoned and warmed up a bit on the counter for about 30 minutes. The seasoning was salt and a light dusting of 6POGS.

They were stacked on a sheet of aluminum foil and BBQ sauce drizzled over them then spread around with a basting brush. The foil was pulled together and the ribs rested on the counter for a half hour until we ate.

Next time salt them sooner to dry brine over night or at least 3-4 hours: especially if the “ribs” are the usual 1 inch thick and 2-3 inches wide. If they are larger then consider slicing them in half.

This cook differed from the past as the meat was more lightly seasoned with 6POGS (for Mary) and was only 2 hours rather than 3-4 hours. We had planned to wrap and put them into the oven to finish but when we tested them and found them perfect then all they needed to do was rest and the sauce settle in.