Set up the gazebo on Saturday to cope with the crazy weather forecast for the midlands on Sunday.
Beef ribs rubbed with 1 tbsp mustard powder, 1 tbsp salt, 1 tbsp fine ground black pepper, several twists of freshly ground pepper, 1/2 tsp hot chilli powder, 1 tsp sweet paprika, 1 tsp onion powder. These went in at Midday.
The babyback ribs got a light brown sugar coating about 1 hour before being rubbed with Memphis Dust, they went in at 2pm. Tried to keep the temp around 225-235f
Foiled them for an hour or so at 5pm (homebrew + worcestershire sauce for the beef, apple juice on the pork), unfoiled for the final hour and everything out at 7pm.
Will definitely do beef ribs again!
