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Help! Doing BB ribs today for first time - Page 2

post #21 of 26
Quote:
Originally Posted by Smoky Mike Blu View Post


I was told by two different people to add the brown sugar after the rub. It did not taiste too sweet. I'm not big on sweets, so I would not like it if they were too sweet. They were great. As from the picture you can see the black bark. My wife was unsure by the black at first, but now she loves the bark. The kids are getting there. I did add mustard when I did my pork butt last week.
Thanks
Mike


It's the final taste that matters. My style is different than yours because I'm after a different finished product. But it's all good when everyone likes what you put on the table.

 

Rick

post #22 of 26

That's some nice looking ribs

 

Gary

post #23 of 26
Mike, Those ribs look great and I'm sure they tasted the same. You said that you cooked for 6.5 hours and they were falling off. If you wanted a good tug, you can back at least an hour off your time. Everything in your original post was right on. Except, if you can solve the wrap/no wrap situation, you will reduce the traffic on this site by about 50%. Good luck in your future cooks and continue to send pics.
post #24 of 26

:irony:

post #25 of 26
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Mike, Those ribs look great and I'm sure they tasted the same. You said that you cooked for 6.5 hours and they were falling off. If you wanted a good tug, you can back at least an hour off your time. Everything in your original post was right on. Except, if you can solve the wrap/no wrap situation, you will reduce the traffic on this site by about 50%. Good luck in your future cooks and continue to send pics.
Thanks Joe :-)
I plan on trying the 2-2-1 next time. I had all day to sit around, so I wasn't fussed. It was only me eating them as my family are all off for spring break and I'm home for the week alone, so if I failed oh well. I think on my humble opinion if someone likes to foil then great, they should and if someone doesn't then great too. I had never done the ribs before and needed advise. I didn't know what 2-2-1 meant at the time and didn't want to eat late, so I didn't wait to find out. :-)
Thanks everyone for your tips and advise. I'm very new to this and I am honored to be able to chat with you all. The best thing is that you are all so willing to help. I can't imagine being around a better group of people. Thank you all
Mike.
post #26 of 26
Mike, You did NOT fail. As long as you had something to eat and it was good, you had a great success. If you don't wrap, the 2-2-1 becomes more like 4-1. Just cook until you have a good bend, a good probe or a good twist and pull. Then sauce as you see fit until you are pleased with the finish. Time, temp or whatever is good on ribs, but the best is just the look and feel. Good luck. Joe
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