I finally got around to starting the fire to get these on the smoker. Seasoned with my homemade rub and smoking over some hickory at about 240. I know that's a bit high but it will fall.
The big thing Gunny, is the "2", if the cook to long they are fall off the bone tender, which ain't bad if you don't miss the bite too much. Besides you'd loss your lollipop stick holding device. The "1" is just a chance for you to again have some say in your ribs. They are drying and tightening up, You pick how much, also when ya break out the sauce if you are using any.
They'll be great ribs, I never had one I didn't think was fabulous! Some are just more 4.0 than the last ones. But I never met a bad one. Well back when I had teeth anyway....ROFLMAO!
You'll be ok.
PS:: And Pictures Gunny Pictures, the objective is not achieved until we receive visual confirmation
You bring the beer, I will bring a Big bottle of Bacardi Amber Rum. We can one good party.
You know, I have started leaving the membranes on with my spare ribs, it helps me keep the meat on the bone but sounds like you cooked your to perfection. Beef ribs I have tried always end up dry and crunchie. I am not usually a foil smoker but I think I am going to have to try it on the next beef ribs.
Did you foil your beef ribs also Gunny?
I keep swearing but never do, I want to do some spares at 200, and use the IT as to when to pull. No foil no mope no nothing but time, smoke and a little heat. I have been doing too many of the cured ribs, need to get back to ground level.
I am now the double nickel, and have not been to a serious party since I was in my 20s. Work got in the way. Where I worked, I would start Monday AM, about 4 AM, sometimes earlier than that even. Then by the time Friday evening came along, sometimes I would start Friday early AM and finish Saturday afternoon. When it was all said and one, I would put in over 80 most weeks, so partying was not anywhere on the schedule