Hey all-
Been gone a while but finally got a chance to throw some spares on the Big Block. I apologize for no Q-View as my wife was out with the camera. That said, here's what I did:
- 2 racks of spares I trimmed STL style. I used Jeff's rub on both but cooked one 3-2-1 style and one unfoiled. Used a combo of hickory chunks and some oak from wine barrels from a local winery. The 3-2-1 ribs literally fell off the bone (actually a couple bones slipped right out when I picked them up, which is not really what I was looking for although that seems to be what my guests wanted) but the foiling seemed to dilute the flavor a bit. The unfoiled ribs were perfect, IMO...really tasty, perfect amount of tug from the bone, etc.
Now, here's my question: being that most guests seemed to prefer the foiled ribs' texture, does anybody have any ideas how to make them taste more like the unfoiled ribs, e.g. more rub/smoke flavor? I'd love any tips that you might have. Thanks in advance.
Been gone a while but finally got a chance to throw some spares on the Big Block. I apologize for no Q-View as my wife was out with the camera. That said, here's what I did:
- 2 racks of spares I trimmed STL style. I used Jeff's rub on both but cooked one 3-2-1 style and one unfoiled. Used a combo of hickory chunks and some oak from wine barrels from a local winery. The 3-2-1 ribs literally fell off the bone (actually a couple bones slipped right out when I picked them up, which is not really what I was looking for although that seems to be what my guests wanted) but the foiling seemed to dilute the flavor a bit. The unfoiled ribs were perfect, IMO...really tasty, perfect amount of tug from the bone, etc.
Now, here's my question: being that most guests seemed to prefer the foiled ribs' texture, does anybody have any ideas how to make them taste more like the unfoiled ribs, e.g. more rub/smoke flavor? I'd love any tips that you might have. Thanks in advance.
