u/KY_Fli-Guy

Did a tenderloin for Derby, figured I’d keep it going with ribs today. Dry brine in Lowry’s Garlic Salt for about 4 hours. Then smoke on my gas grill at around 250F for about 4.5 hours, glazed with my own sauce about an hour before they were done.

Reverse sear method. Dry brined for about 18 hours. Smoked at 220F till 115F internal. I let it rest for about 30 mins before finishing over charcoal. More gray band than I was going for, but still really tasty.