Quote:
Originally Posted by tooge
they looked great Pablo. There really is nothing to cooking/smoking ribs. Some people prefer them to fall off the bone. If you are one of those, cook them for 5 -6 hours at 250 degrees. Some prefer them to pull away but just where you bite them. If you are one of those, cook them for 5-6 hours at 225. It really is that simple. Yes you can wrap them,etc. Honestly though, you only need to put wood on at the beginning of the cook, as the ribs will only take on smoke for a couple of hours, so wrapping is a personal preference. Ribs and pork shoulder are easy. Brisket is a different story.
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Thanks. I'm gonna do a butt sometime soon too. I'll hold off on brisket until I'm very good on my rig and want to drop that kinda coin.
It wasn't bad once I got my temp dialed in just spritzed them with apple juice and acv every 45 mins or so. Used the snake method on my kettle. Worked great and just threw some hickory chunks on at the beginning.