- May 7, 2016
- 101
- 13
I did some fairly meaty St Louis ribs yesterday.
Used Meathead's Memphis Dust, with a 1 hr dry brine using just salt.
225 F temp with cherry wood - in my Smokin-It 2D so I know the temp was pretty spot on.
After 3 hours wrapped in foil for 2 hrs.
After 2 hours I unwrapped and did the bend test to see where they were and they completely broke - bones fell out, so I sauced them and ate early :)
They tasted good but as soon as you pick a rib up, the bone falls out and you're left with a juicy morsel to eat with knife and fork.
Just curious as to what happened? Very hot here in the Philly burbs so the smoker came up to temp real fast...
Sorry, no qview, will try to do better next time!
Used Meathead's Memphis Dust, with a 1 hr dry brine using just salt.
225 F temp with cherry wood - in my Smokin-It 2D so I know the temp was pretty spot on.
After 3 hours wrapped in foil for 2 hrs.
After 2 hours I unwrapped and did the bend test to see where they were and they completely broke - bones fell out, so I sauced them and ate early :)
They tasted good but as soon as you pick a rib up, the bone falls out and you're left with a juicy morsel to eat with knife and fork.
Just curious as to what happened? Very hot here in the Philly burbs so the smoker came up to temp real fast...
Sorry, no qview, will try to do better next time!
