- May 24, 2017
- 35
- 20
I usually like to practice about once a week on my ribs.
I am not looking to do competitions but I do want to make sure my rub is consistent and the meat comes out the same each time for catering and customers.
I used to bounce between 3-7 hours on my ribs, and I could never pin down a consistent time to stick to.
I now think I got it down.
I have been cooking lately around 5-6 hours (much smaller finish window) at around 275 degrees.
These were cooked on char-broil offset with a make shift baffle plate that has been holding me down okay for now.
They turned out great.
They are bite through but not all the way fall of the bone, good mix of both.
Juicy as hell and makes you use lots of napkins.
.
Thanks for viewing!
Feel free to post what you been smokin'
I am not looking to do competitions but I do want to make sure my rub is consistent and the meat comes out the same each time for catering and customers.
I used to bounce between 3-7 hours on my ribs, and I could never pin down a consistent time to stick to.
I now think I got it down.
I have been cooking lately around 5-6 hours (much smaller finish window) at around 275 degrees.
These were cooked on char-broil offset with a make shift baffle plate that has been holding me down okay for now.
They turned out great.
They are bite through but not all the way fall of the bone, good mix of both.
Juicy as hell and makes you use lots of napkins.
.
Thanks for viewing!
Feel free to post what you been smokin'