Been reading alot here and there about faster hotter smokes. On saturday I had a cryo pack that either had to be frozen or cooked. But I did not have my usual 5 hr to smoke the ribs. So I took a chance and got the smoker warmend to about 270ish and after a good trim and rub down I tossed the 3 racks in set upright and on racks. never opened the smoker for 3 hr at which point I pulled them and judging by the way they hung off the end of the tongs called them good.
I have to say I like them better at a lower temp and for longer time with a spritz and laying flat as opposed to on their side in the rack, BUT I would not hesatate to make these again. Juicy good taste, the pecan penatrated into the meat well. I thought that they were a good representation of what I have heard that judges want to see in comp ribs. Firm yet tender, moist and tasty maybe use a bit more sweet flavor but the heat and zest was perfect.
Anyone else do ribs like this?
I have to say I like them better at a lower temp and for longer time with a spritz and laying flat as opposed to on their side in the rack, BUT I would not hesatate to make these again. Juicy good taste, the pecan penatrated into the meat well. I thought that they were a good representation of what I have heard that judges want to see in comp ribs. Firm yet tender, moist and tasty maybe use a bit more sweet flavor but the heat and zest was perfect.
Anyone else do ribs like this?
