Ok guys and gals. I am trying my first rack of ribs today. I have my rub all picked out. No sauce because the daughter doesn't like bbq sauce ( I know, think she may be adopted. lol) Anyway, this is a full rack so how do I cut these up before the smoke. Any help would be appreciated.
new to the rib thing
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Stick around here if the thread starter does not mind or p.m. me..... Glad to help !
So what ya doing with the ribs & ya feel that ya just can't get them right..... Tell a little more on your process of what your doing, then more on how ya want them to turn out !
No prob man, I see ya was gonna do the 3-2-1 method..... Just keep in mind this is just a rough guideline on ribs !
Last smoke I did 3-2-1 @225 on 2 racks of spares. I think my problem is with the dry rub. The meat itself was done the way I liked it as far as texture and moisture. I just can't seem to get a good bark/flavor. Where I live, BBQ is a dietary staple (one of the 5 major food groups), but most of the emphasis is on the sauce (vinegar based, not sweet), and not so much on any kind of bark. Well, I'm trying to do the bark thing, but without making them too sweet. Not that I'm against sweet, I've just never had them that way, and don't want to screw them up. So, the last time I used Meatheads Memphis Dust, I don't think there was enough rub (I didn't want to over-do it and make them too sweet), because there was no bark to speak of and the only thing that brought them to life was my wife's homemade sauce.
Basically, I've had lots of ribs, but mine aren't even in the same league with any of the others I've had. I guess I just haven't found the right rub, and/or didn't use the rub right?