Salt Lake City, UT: Salt Lake City 2008: 5/2009: Permit Number: BLD2009-02925 Permit Type: Electrical Permit Description: CITIFRONT II CORE & SHELLâ¦ $0: Salt Lake City, UT: Salt Lake City 2009: 2/2009: Permit Number: BLD2009-01352 Permit Type: Electrical Permit Description: CIFIFRONT II POWER TO PANâ¦ $0: Salt Lake City, UT
Using charcoal, and adding the wood will allow you to control how much smoke you are cooking with. 8. Smoke the ribs for about 5 hours, applying your mop about every 45 minutes. The thickest part of the rack of ribs should be about 170-180 degrees F if a constant temperature was maintained while smoking. During the last 30 minutes, I wrap the ribs in foil, apply my mop, and put them back on the smoker.
Place the pouch or smoker box on the flavorizer bars. Place the rib tips directly over the heat source for about 3 minutes, then turn them over and grill for 3 minutes. Use tongs to move them to the cool side of the grate. Close the grill lid.Smoke the rib tips at 225 to 250 degrees for 4 to 5 hours, until the meat tears easily.tir well, making sure there are no clumps. Rub the spice mixture onto the rib tips. Set the rib tips aside for at least an hour at room temperature; or wrap them in foil and refrigerate overnight. When ready to grill, soak 1 cup of hardwood chips, such as pecan or apple, in water for 1 hour.