Pics tomorrow but i am the rib master now and damn proud to say it!!! hahah not trying to sound cocky but i have the cooking part down now and the only thing i could do better would be changing the seasonings i use and i dont think i need to. 5 hours on uds no foil at roughly 225 and they are perfect sprayed with apple juice and cherry wood chips used very lightly. All you foil people need to at least try the no foil way and see what you think? perfect amount of pull, i think i could enter these in a cook off!!!
Foil is for the oven!!! i didn't get a money shot of them cut but trust me they were good and i finally broke down and spent like thirteen dollars on this giant roll of plastic wrap and i tell you it is way better than the small rolls, its even got a cool cutter that you slide back and forth, made life easier when prepping the ribs so i recommend getting this big roll.
Edited by pandemonium - 5/27/10 at 10:00am