The assistant pitmaster decided after church that he wanted pork ribs for dinner so we made a flying trip to the store.
Wrapped up and ready for a nap while the smoker comes up to temp.
Didn't need to cut them in half but I wanted to see what mustard as a rub adhesive is all about so the back half has mustard and the front doesn't. The two very front pieces are Connor and I's treat for making dinner.
Peeked about 2 hours in
Meat Candy. Last little bit of the rib tips that disappeared somehow between me bringing them in to rest and going back out to get the racks to foil.
After resting in a cold oven for about 30 minutes. It's time to slice and serve.
Fairly happy with the finish on these. Decent smoke ring and they were just on the cusp of being fall of the bone (IT was 202 in the thick half of the racks). I like them a little more firm but they were still tasty.
Plated up with a kale and bacon salad. Can't remember if this was plate #2 or #3.
Wrapped up and ready for a nap while the smoker comes up to temp.
Didn't need to cut them in half but I wanted to see what mustard as a rub adhesive is all about so the back half has mustard and the front doesn't. The two very front pieces are Connor and I's treat for making dinner.
Peeked about 2 hours in
Meat Candy. Last little bit of the rib tips that disappeared somehow between me bringing them in to rest and going back out to get the racks to foil.
After resting in a cold oven for about 30 minutes. It's time to slice and serve.
Fairly happy with the finish on these. Decent smoke ring and they were just on the cusp of being fall of the bone (IT was 202 in the thick half of the racks). I like them a little more firm but they were still tasty.
Plated up with a kale and bacon salad. Can't remember if this was plate #2 or #3.
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