I smoked some back ribs for 6 and a half hours.  This was after they had spent about 12 hours in my own custom dry rub.  I don’t have specific measurements, not being in my own kitchen, I kind of had to work with what was around.  I just threw some things together, there was brown sugar, kosher salt, freshly cracked pepper, chipotle chili powder, granulated garlic, dry mustard, cumin and something else I am forgetting right now.  This mixture was liberally spread over the ribs after they were cut into smaller 2 and 3 bone segments.

While the ribs were smoking it was time to create a bar-b-q sauce.  The sauce is still a work in progress and could end up making my millions so I am not going to say much, but there was stout in the pot.

After 6ish hours, I started brushing on the glaze.  At this point care must be taken, the sauce can very quickly burn.

The wood pellet bar-b-q stayed between 225 and 240 degrees the entire time and I didn’t have to add more charcoal or play around with air holes at all.  One dial and a thermometre is all I needed.

Friday night I did Flank steak on the same bar-b-q.  The flank steak marinated over night and then a quick high temp searing on the grill.  Since Friday was my first time on the wood pellet stove I actually cooked the steaks to medium/medium well, which is more than I like to do flank steak.  But it had really great flavour.  And made great steak sandwiches when reheated for lunch on Sunday.

I can’t think of a Bar-b-q that would be more useful to have in my backyard.  If I have to get a part time job I am getting one of these.