While thatвЂ™s going on, rinse and pat dry the ribs. Love it.ДЇirst, turn the smoker to 250, fill the chip box with cherry wood chips (or whatever kind you prefer), and get it preheating. You honestly donвЂ™t taste any mayo in the finished product, but the ribs seem to come out more tender and have a richer color. IвЂ™ve used hot sauce, mustard, and even ketchup on my ribs, but mayo does it for me because it has a fair amount of oil, but is somewhat neutral in flavor. But I do like using a little something to help the rub stick, and seeing what different coatings do to the flavor and texture of the ribs is kinda fun.

louis, or even an equal amount of country-style)ДЄ lot of rib purists donвЂ™t like using coatings on their ribs, except for the rub. 2 racks of pork ribs (whatever kind you like, spare, st.LetвЂ™s mix it up and stop worrying about what might happen if we donвЂ™t follow a recipe.ДЄll right, back to it. Jules and I have been married for almost 7 years, and there are maybe 6 things IвЂ™ve ever made the same way more than once. Good crap, can we all just lighten up and learn to enjoy food? How boring to just make the same thing over and over. Too many BBQ competitions, much like the rest of the food world, are trying to put cooks in a box, telling them their food has to meet certain parameters in order to be worthy of our pallets. But they for sure werenвЂ™t the best ribs IвЂ™ve ever had. IвЂ™ve eaten competition-style ribs and, yeah they were really tasty. When I told her I used mayo for them, her eyes glazed over a bit and she thanked me for not telling her while she was eating, but stood by her declaration that the ribs were off the charts.ДЄlso, I want to make it clear that I donвЂ™t make competition-style ribs. Jules hates mayo, so I just didnвЂ™t tell her I used it for these ribs and she devoured them, exclaiming they were the best sheвЂ™s ever had. RECIPE: Mayo-Rubbed, Cherry Wood Smoked BBQ RibsДonвЂ™t let the name turn you off. And technology helps us do that, so I say bring it on. We wanna make great food and we want it to be easy. If thatвЂ™s youвЂ™re thing, power to ya but that just isnвЂ™t realistic for the rest of us. Not everyone is looking to spend the night sleeping next to a giant cast-iron drum, shoveling wood chips into it every hour and constantly messing with flaps to keep the temperature steady. Now for the die-hard smoking snobs out there who are chuckling to themselves saying, вЂњwood-fired or bust,вЂќ IвЂ™d just ask that you get over yourself and recognize that itвЂ™s 2015. Is that sweet or what? This smoker is a total dream for someone looking to try their hand at smoking meats, or just looking for an easier way to manage it. You can even choose the temperature at which you want the smoker to shut off. The smoker also has a digital thermometer hooked up to the readout that you can stick in the meat so you can see what temp its at. Then go do whatever it is you gotta do and donвЂ™t even sweat it. For longer cook times (like with pulled pork) you may need to add more wood chips a couple times, but it has a larger chip box than many domestic smokers IвЂ™ve seen and will keep smoking for a good 3 hours.ДЇrom there, all you do is set the timer and put your prepped food inside. That means you can turn it on, put the food and wood chips in it and not have to worry about babysitting it all night.

The first thing I love about this smoker is that itвЂ™s digital. But I get asked all the time, вЂњWhatвЂ™s an easy smoker I can buy that isnвЂ™t crazy expensive?вЂќ So I genuinely want to share this smoker with you real quick for those who are interested. Now, Char-Broil is not forcing me to say nice things about their smoker, and I think itвЂ™s important to make that clear. Out of that desire came the Tru-Infrared technology IвЂ™m always talking about (hands down the best domestic gas grills available), and theyвЂ™ve just released a new line of digital smokers that I was able to try out last night. IвЂ™m not gonna lie, itвЂ™s a pretty sweet gig and if thereвЂ™s one thing IвЂ™ve learned about Char-Broil, itвЂ™s that theyвЂ™re always looking for new ways to make cooking easier and more enjoyable. So hereвЂ™s how it works: Char-Broil sends me stuff. And the best part is all the cool stuff I get to try! I was using and loving Char-Broil stuff long before I started partnering with them because their products are second to none and the company is just filled with really great people. From their Tru-Infrared grills, to their new Kettleman grill, I feel like Char-Broil is the most innovative company in the domestic grilling market. Ok, so itвЂ™s no secret that IвЂ™m a Char-Broil guy.

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