• Salt, Pepper, Garlic Powder, Tiger Seasoning, Lemon Pepper, Red Pepper, Chili Powder, Dry Mustard, Paprika, Brown Sugar (use a 40% sweet, 40% spice, 20% salt blend)


  1. Light the coal and within 5 minutes insert the standing rack and hang the ribs on top level. Leave the lid off for 20-30 minutes or until the smoke has really slowed. At that point set the lid on with a small gap. Approximately ¼” gap, and let run for 1:45 – 2:14 hrs. For great color and glaze spray with apple juice a couple of times during the last hour of cooking. When the meat has drawn back on the bone and the tenderness is where you like it, pull the meat out and wrap in foil with the bone side down. Add a little butter and sauce of choice before wrapping tightly, then place back in the Po Man for 15-20 minutes with the lid set at a 1/4”. Lastly pull and let sit for 5-10 minutes.

**TIP** While leaving the lid off at the beginning be mindful of flair ups because the ribs will dripping into the bottom of the can. If the fire flairs up simply place the lid on with a tight gap. Also, be careful while spraying for flair ups.


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