I slathered them in spicy brown mustard and then seasoned with a liberal amount of rub made with equal parts of the Chorizo Sausage and Bloody Mary Jerky seasonings before wrapping and holding for about 20 hours.

I threw these on the pit boss at 225 for about 3 1/2 hours with a “P” setting of 5, using Oak pellets. I then drizzled a bit of quality Balsamic and Worcestershire, wrapped in foil and went to my oven for 3 hours at 225. During the oven time I made a quick bbq sauce with ketchup, balsamic, apple cider vinegar, brown sugar and more of the seasoning mix.

My base sauce recipe is pretty simple. One cup ketchup, half cup vinegar, 1/4 cup brown sugar or honey. Season to taste and adjust from there. Beer, wine or soda works well in there too. Normally I would combine ingredients and simmer for about 20 minutes but I was making so little I didn’t bother.

For the last stage I glazed the ribs with the sauce and went back to the pit boss but cranked the heat to 425 and went with P6 for a bit more smoke. I cooked the ribs to 200 degrees and let them rest for approx 15 minutes. Delicious!!! I can’t praise the Chorizo seasoning enough. It’s extremely versatile and hits all the flavor points I’m normally going after. It paired particularly well with the Bloody Mary!