Smoked Beef Back and Baby Back Ribs Variation 3

I made this awhile back when I was in the mood for multiple animals for dinner, but still working on my BBQ skills. Progress pics below. Smoked w/ hickory & mesquite @ 225-250 F for 5 (beef) and 6 (pork) hours.

No one likes chewy ass ribs. Remove the silver skin. Easiest way I find is inserting a butter knife in between the rib until you get enough to grip with a paper towel.

All rubbed up. The beef back ribs were already trimmed to my dismay, but I went ahead with it since i didn't have time to run to another store. Rub consists of equal parts fresh cracked pepper, garlic, onion powder, low sodium soy sauce with about 1/2 the amount in paprika.

Approximately 1 hour in and all rubbed up.

Getting the mop/baste ready. Consists of 1/4 cup of brown sugar, apple cider vinegar, 2 cups of burgundy, and garlic chili sauce (sriracha's chunky cousin). I mop every half hour.

2 hours in and smelling good. Just applied the mop.

Hour 3 and getting ready to smother bbq sauce on the beef back ribs in the hour.

hour 5, and smothering on the homemade bourbon bbq sauce. Pulled the beef back ribs and wrapped with bbq peach paper. I put in some mixed veggies to steam in the tin foil shorty after.

hour 6 and the bbq sauce looks beautifully baked on.

While the meat and veggies/rabbit food were resting, I went ahead and toasted up some garlic bread on the grill.

smoke ring test - not as good as I would've like, but it was a start. 4th of July ribs https://imgur.com/gallery/mLgHh I made later in the year turned out better, but still good.

TWO TICKETS TO MEAT MOUNTAIN!!!

All plated up on my ugly ass blue plate. Cheers!

Hungry dog tax