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Ribs Two Ways at


In the previous two posts I pointed out the conundrum of my buddy wanting spicy ribs and that I wanted to try a haskap sauce. I got around it by making both. In this post, I will go into how I cooked the ribs. 

I started by setting up my Bradley Smoker at 230 F with a combination of pecan and apple smoke.

I peeled the silver skin off the ribs and gave them a generous rub of Kansas City Rub.

Two Rib Dinner 3


I put the ribs in the smoker for about 4 hours. I like to get the internal temperature of the ribs to 180 F. Then, I brushed both the ribs with the sauce on both sides and put them back in the smoker for 20 minutes.

I brushed both sides with sauce and gave them another 20 minutes in the smoker.

After another 20 minutes, I gave a final brush with sauce and tented foil over them and let them sit for 10 minutes and served the ribs.

The Verdict

I have tried grilled ribs, baked ribs, ribs that were boiled and then grilled, ribs done with the 3-2-1 method in the smoker and more. This method of smoking the ribs is my favourite. The meat doesn’t fall off the bone but it pulls off easily. This means it is tender but still has a nice chew. The sauces both tasted great and the ribs all vanished.

The Old Fat Guy

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2 Responses

    1. Thanks, Sam. If you are really interested in a smoker and don’t want to spend a lot of money, there are instructions in one of my posts for making your own quite inexpensively.

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