Best results to date today. Had 4 lbs of country style pork ribs on the menu, and they did not disappoint...
After marinading for a few hours in hoisin garlic sauce, honey, sriracha, and olive oil...
![](https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_161014_zps83iizqya.jpg&hash=cdc0fb9d6dd68dc967ec62fbc27a3bfc9c345d47)
Around 3 hours or so at around 200°, with a smoker box full of Applewood for good measure...
![](https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_185815_zpsjw4ltbom.jpg&hash=2567c3f70d1dc106b9012a19d75c151af6943ffd)
Aaaaaaand on the plate...
![](https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi1375.photobucket.com%2Falbums%2Fag451%2Fcolemanwmullins%2FMobile%2520Uploads%2F20150411_192615_zps13udls26.jpg&hash=1ceca28caac2942431085d10fd74770f8696d1d3)
Best job I've done yet, pretty proud of how damn good it turned out. Low and slow, indirect heat, and directly over the coals for a minute on each side to caramelize. Delicious.