Hello all. Smoked 2 slabs of baby backs this Saturday. It was the first time I used my new Thermopro TP-20.
I did these using's Al's rub recipe and also as I read on another of his posts, did them without foil.
Here's the 2 slabs pre-rub
Here are the ribs after the rub, right before being wrapped and put into the fridge overnight
Got the smoker up to temp (240F) and just ready to put these bad boys on the grill
I used the TP-20 and set one slab to an IT of 195F and the second slab to 205F to see what noticable differences there would be
Here are the results.
The 195F IT ribs were definitely done and did require you to eat them off the bone. They don't just fall off and you can handle them pretty safely as single bones. Good flavor. I think my family prefers them a bit more done, but I will say the next day eating the left overs cold they were amazing.
The 205F IT ribs were much more of the fall off the bone variety. You have to be careful with the knife while cutting and when eating them as singles not to have the meat just slide off the bone. A bigger hit for the family, but no one said anything bad about either of them. In my opinion it's all about preference. Which is the nice thing about using the TP-20, you can get them done exactly to your liking.
I loved using the TP-20. Super simple to use and the range was awsome. I could be over at the neighbors across the street and still monitor the temps.
This weekend I will be doing a 12.5 lbs brisket using Gary's East Texas recipe, Gary's baked beans, and some no boil mac n cheese recipe I found from another member.
Joined this forum just a couple weeks ago and love it. Keep smokin y'all.
I did these using's Al's rub recipe and also as I read on another of his posts, did them without foil.
Here's the 2 slabs pre-rub
Here are the ribs after the rub, right before being wrapped and put into the fridge overnight
Got the smoker up to temp (240F) and just ready to put these bad boys on the grill
I used the TP-20 and set one slab to an IT of 195F and the second slab to 205F to see what noticable differences there would be
Here are the results.
The 195F IT ribs were definitely done and did require you to eat them off the bone. They don't just fall off and you can handle them pretty safely as single bones. Good flavor. I think my family prefers them a bit more done, but I will say the next day eating the left overs cold they were amazing.
The 205F IT ribs were much more of the fall off the bone variety. You have to be careful with the knife while cutting and when eating them as singles not to have the meat just slide off the bone. A bigger hit for the family, but no one said anything bad about either of them. In my opinion it's all about preference. Which is the nice thing about using the TP-20, you can get them done exactly to your liking.
I loved using the TP-20. Super simple to use and the range was awsome. I could be over at the neighbors across the street and still monitor the temps.
This weekend I will be doing a 12.5 lbs brisket using Gary's East Texas recipe, Gary's baked beans, and some no boil mac n cheese recipe I found from another member.
Joined this forum just a couple weeks ago and love it. Keep smokin y'all.
