Juicy smoked ribs with BBQ Toro Smoker

Our daughter is starting school In order to spoil our guests with culinary delights we plan to serve delicious ribs. Here is the second Test run with extremely satisfactory results.

I tried the 3-2-1, the 5-0-0 procedure for the ribs and a small pork neck (more for delicious fun) parallel. Not everything might be done right but it was tasty.

Have fun watching.

I used:

BBQ Toro Smoker „Hickory“ (good product)
Ikea Variera lid holder

3 pork longribs
1 pork neck
Oestmann magic dust dry rub (for 2 ribs)
Cape Herb&Spice rub mediterranian seasoning
BBQ-Sauce Bulls-Eye Dark Beer
BBQ-Sauce Painmaker Sweet hot whiskey
Apple juice
Vitamalz malt beer
Weber woodchunks
Charcoal briquettes

How to:
rub the ribs and vacuum it 24 hours
build a charcoal-ring, put woodchunks ontop and light the ring at one side
fill the bowl with water, apple juice, cola or something like this
close the smoker and let it gain some heat (absolt 100 C)

SMOKE
put the ribs in the lid holder
close the smoker and let it do the rest. It should hold the temperature by itself. Of it Gera to hot, close the air circulation at the bottom and on top. Of it loses temperature act vice versa


STEAM
after three hours you can give the ribs with some juice in baking paper (or butcher paper) and wrap it in aluminium foil - again into the smoker for 2 hours

GLAZE
unpack the rips, let it dry on the closed smoker for some minutes. Then brush on some BBQ-sauce. And again on the smoker for about half an hour.
repeat the brushing and give the ribs another 30 minutes on the Toro.

SERVE AND ENJOY