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Ribs The Way I Like Them - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by azbohunter View Post
 

Good looking ribs there Disco....

I have a batch in the smoker at the present time and hope they turn out as good as your look!

I'm doing the MES 30 with the amazen and pitmasters controlled by a PID..set to 230 and forget it till time to eat!

Sounds great! I hope you post some pictures!

 

Disco

post #22 of 32

Looks great my friend. I also really like the look of that "real deal" mac n cheese :Looks-Great:

post #23 of 32
Thread Starter 
Quote:
Originally Posted by smoked alaskan View Post
 

Looks great my friend. I also really like the look of that "real deal" mac n cheese :Looks-Great:


Thanks, SA! I have to admit, I can't stomach that boxed stuff.

 

Disco

post #24 of 32

wish I had a good dose of those.  Looking mighty fine.

post #25 of 32
Thread Starter 
Quote:
Originally Posted by Smokepone View Post
 

wish I had a good dose of those.  Looking mighty fine.

Thanks, Smokepone! I do like a good rib.

 

Disco

post #26 of 32

thanks for the recipe disco. i don't like to foil, but my try at ribs was less than ideal.

post #27 of 32
Thread Starter 
Quote:
Originally Posted by susieqz View Post
 

thanks for the recipe disco. i don't like to foil, but my try at ribs was less than ideal.

I hear you Suzie. My journey smoking ribs started off with a disaster. Then I found this forum. I did 3-2-1 foiled ribs and they were very good but just too soft for me. Then I did 2-2-1 and it was better. Then I did unfoiled. Very  nice but it was hard to get the texture just right. Then I started using temperature and I seem to have dialed in on what I like. More important She Who Must Be Obeyed likes them.

 

My best advice is to keep experimenting! You'll get to eat the results.

 

Disco

post #28 of 32

oh, i'll keep trying, disco. right now, i'm fighting my mes. got back bacon in it n i'm trying to finish the smoke at 190 but my temp goes all over the place.

since you warned me it would be soft because i used a wet cure, i guess i'll over cook it a bit. not sure if 165 will toughen it, but i bet 175 IT will.

post #29 of 32
Thread Starter 
Quote:
Originally Posted by susieqz View Post
 

oh, i'll keep trying, disco. right now, i'm fighting my mes. got back bacon in it n i'm trying to finish the smoke at 190 but my temp goes all over the place.

since you warned me it would be soft because i used a wet cure, i guess i'll over cook it a bit. not sure if 165 will toughen it, but i bet 175 IT will.


I definitely wouldn't go over 165 F.

post #30 of 32

went to 165, came out tough n dry.

not my best effort.

guess i gotta learn dry cure.

maybe my friend disco will give me a recipe to make back bacon that tastes like ontario,

post #31 of 32
Just have to bump this thread and give another shout out to Disco for unlocking the secret to fantastic ribs. Cooking to temp and resting takes all the voodoo and guesswork out of it. Pit temp doesn't seem to matter. Type of ribs doesn't seem to matter. Hitting that 180° IT and then resting really nails it. I've used this method several times now in varying conditions and pit temps, even once in the oven, and they've been perfect every time. Thanks again!!!
post #32 of 32
Thread Starter 

Thanks for the kind words, MD! This is my go to method for ribs now.

 

Disco

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