Good ribs

[DCS]

I smoked some of the best ribs I ever smoked Sunday. No special crap this time. Rib rub, garlic powder, brown sugar, salt and pepper. Which is my normal stuff.
(Last time I was too smart by half as much and spritzed them with pineapple juice)  They tasted like an oven baked ham.


I cooked them by look instead of time, using lump charcoal along with a few chunks of hickory thrown in from time to time. When the ribs got the color I wanted, I wrapped them up, I kept checking them about every 30 minutes, just when the meat started shrinking on the bone, I pulled them off and let them cool down on the counter while still wrapped up. They turned out perfect.

[TXHuntress]

I cheat, I buy preseasoned ribs at HEB, then put them on the Traeger. 
I want to try a brisket some time.

[DCS]

The very first brisket I ever cooked was one of the best. And, I think it was because I had no idea how to cook one.  I bought my pit at Fire Places by Roye (remember him?) So, I ask the owner, I forgot his name now, how he cooks his, he says he just uses salt and pepper.  For wood he uses charcoal and cooks it for about 10 to 12 hours around 225.  So, that is all that I did, nothing special and it turned out great.  From that point on, I got "TOO SMART BY HALF AS MUCH"  The next 20 briskets I did something different thinking, boy this is going to be fantastic.  

I have done everything from brining, to injecting, to playing with different combinations of wood, temperatures, time, putting orange slices on top of them  .  

My stepson has started cooking his by internal temperature.  I think he says he shoots for 190 degrees and then he pulls it off. I may try that next.

[sallysue]

This is what I put on them