After a lot of research on different Forums I chose to cook a few racks of Pork Loin Backribs at 250º rather than the 225º I normally use. Dusted with some Fagundes Seasoning
Preheated the MAK 2 Star to 250º using Apple wood BBQ pellets for 20 minutes and cranked it down to SMOKE for 30 minutes
After a 30 minute smoke, bumped the temp to 250º and didn’t peek for 5 hours. Here they are at the 5½ hour mark
Slathered some Sauce on one rack to accommodate the tastes of our guests. Opened a little Cabernet Sauvignon to breathe
Back in for another ½ hour. Here they are … six hours later at 250º
The money $shot … A small rack (to start with), some Cole Slaw, and a shot of beans … Everyone raved. I think I nailed it this time!!!
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