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.
On a gas grill, use wood chips for great smoked flavors. Soak the chips in water at least 30 minutes and then put them in a smoker box or wrap tightly in aluminum foil with holes punched in the foil. Put them on the burner grate 15 minutes before starting the ribs so you get good smoke from the beginning.