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.
Put your wood chips in a smoker box (or make a âboxâ out of heavy duty tin foil) and place it on the hot side of the grill. Place the ribs on the cool side of the grill. To get ribs like in the picture at the top of this recipe, youâll want to smoke it until it reaches an internal temperature of 180 degrees.