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rib experiment (w/ Q) - Page 2

post #21 of 25

Thanks for the Qview... Your ribs look D-E-licious!!! You've inspired me to do up some Memphis style ribs... I normally love sloppy, sticky and messy ribs but the picture of your dry ones are making my mouth water, BIG TIME!!! Thanks again!!!

 

Cheers,

 

Johnny K.

post #22 of 25

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post #23 of 25
Thread Starter 

thanks guys.  It was a lot of fun and the family loved it.  It was the first time my inlaws liked something i made to eat hahaha.  This weekend is Chuckie weekend

post #24 of 25

LOL, 

That's what I like to see, you do 'em 5 different ways, and they're all so freakin' good, it's hard to tell which is which. Sounds like when I do Bacon 4 different ways, and they're all great.

I think that's because we just love this stuff sooooo much, "It's All Good!"

 

 

Thanks for sharing this,

Bear

post #25 of 25

NJ

 

Ditto on the 225, I also changed the cooking times, shaved 20 minutes off the 2 and 1 and about 10 minutes off the 3

so its more like

170 - 100 -  40, anyhow I usually do the 3 - 2 - 1  at 240 degrees, ribs are always good but the outer part of the meat is a little more dry and the whole chunk of meat comes off in your mouth, a little too much fall off the bone for me

my last rib cook with the reduced time and temp was perfect a little tug and the meat came off the bone but not in 1 whole chunk.

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