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.
â  1. 1  Once the 2 hours are up, remove wrapped ribs from the smoker, and transfer to a sheet pan to catch liquid that will escape. 2  Brush ribs with barbecue sauce, set a timer, and cook for 1 hour longer. 3  Once the 1 hour is up the ribsâ internal temperature should be about 180-195Â°F (82-91Â°C).