I will have more qview pic, but need a new camera, so I have not been posting all my smokes. Anyway tonight I did st louis style spare ribs, and they were great. Did a chuckie smoked at 225 until the the temp hit 200, then removed it and let it sit. I foiled it at 170 with apple juice. I just went to pull it, and that thing had so much fat in the middle, and is tough as nails. So i just sliced it. Not sure where i went wrong, maybe just a cheap chuck roast is all I can thing of. The last one I did it fell apart in my hands, but I did inject that one with apple juice. Any ideas.
post #1 of 3
5/20/10 at 11:54pm