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Discussion in 'Pork' started by cardsfan, Oct 25, 2014.
Babybacks trimmed up membrane removed.
Simple garlic salt, and pepper. Keeping it simple because I plan on lightly coating with BBQ sauce to finish.
On the smoker at 220 for 2 hours, and then they get wrapped.
Looks like some nice ribs.
You ever try not foiling them?
2 hours down, and they are ready to wrap. 2 hours wrapped, and then I finish them with a little sauce. I'm not a saucy kind of guy, but I do like to brush on a light coat at the end and let it caramelize. See ya in a couple of hours!
c farmer, yes I have tried no foil. I have had mixed results that way. I think I know what you're getting at, and I too do not like mushy ribs. The 2+2+1 method that I use is not exact. I actually tend to leave them wrapped about 1 1/2 hours. I check them about every 30-45 minutes because I want them tender, but not falling apart. I like them to be tender enough to tear them apart with my fingers, but not so much so that the bone just slides right out clean. I just tend to achieve more consistent results this way as opposed to not wrapping.
Hey, do what you like. Everybody cooks different.
True that. Another very big contributing factor, is that I know how my wife likes them, and this is how she likes them best
Unwrapped and ready for a little sauce! I wish I could add the smell to my pictures!
All sauced up, and ready to eat!!!
The money shot!!!