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05-05-2019, 03:44 PM | #1576 |
Cast Iron Jedi
Join Date: Nov 2004
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Now for the glaze.
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Posts: 35,253
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05-05-2019, 03:59 PM | #1577 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Wow looks good FMB.
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Posts: 25,262
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05-05-2019, 04:16 PM | #1578 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,162
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05-05-2019, 04:40 PM | #1579 |
MVP
Join Date: Jan 2013
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My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
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Posts: 10,792
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05-05-2019, 04:45 PM | #1580 |
MVP
Join Date: Aug 2017
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longer is the trick, getting them hotter is not the cure all. It's a balance kind of thing.
Did you brine them? |
Posts: 13,669
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05-05-2019, 06:47 PM | #1581 |
Cast Iron Jedi
Join Date: Nov 2004
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Did you wrap? I cook at 275 for about 2 hours, until the rub won't rub off. Then wrap for 1 hour then check for tenderness. When they're done, I glaze with sauce and then back on for 20 minutes. Best ribs I've made today. Perfect bite.
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Posts: 35,253
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05-05-2019, 07:57 PM | #1582 | |
In Search of a Life
Join Date: Mar 2006
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Quote:
I've done foiled and without hundreds of times and really it just comes down to letting them cook long enough and doneness doesn't really dictate if I wrap or not. If I want more smokey ribs, I leave them bare and if I want them more sweet than I'll wrap. |
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Posts: 22,291
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05-05-2019, 08:50 PM | #1583 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Pretty much exactly how I do it. I still do the mustard thing because, well, it's awesome, and you don't mess with awesome...
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Posts: 119,162
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05-05-2019, 08:59 PM | #1584 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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05-05-2019, 09:17 PM | #1585 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,162
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05-05-2019, 09:20 PM | #1586 |
MVP
Join Date: Aug 2017
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Was there any bark on the ribs or "all bite"
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Posts: 13,669
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05-05-2019, 09:31 PM | #1587 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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05-05-2019, 09:32 PM | #1588 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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05-06-2019, 01:07 AM | #1589 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
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Oh holy crap! I'm waiting for the last smoker to cool off so I can put the cover on it before it rains. I just finished a 13 hour cook on stick burners. I'm dead. I simulated a BBQ Competition so I smoked a pork butt, brisket, ribs and some cupcake chicken. I was to tired to make burnt ends. I figured on a 12 hour cook but the pork butt was struggling to get up to temp so it took longer. The ribs were a little undercooked so I put them back on with the butt. Hardest thing with my BBQ Pitt is the seven steps down and back up to the deck to the back door. That little flight of steps damn near killed me.
I was going to start my cook at midnight so I could deliver it hot and fresh to work tomorrow for my employees. It looked like it was going to rain overnight so I started it a noon and figured I'd just have to heat it up in the oven in the morning. That was a lot of work.....my feet hurt and my legs are dead.. |
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05-06-2019, 12:45 PM | #1590 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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