Decided to have family over for the 4th.
Fired up the stick burner at 7AM.
At 8AM loaded up 2 8 1/2 lb butts.
9AM 9 slabs St Louis Cut ribs
10AM Double batch of Dutch's Wicked Beans.
3 Hours in and foiling ribs. I usually don't foil but I'm trying something a little different today. Doing a 3-1-1
at 250* with melted butter and brown sugar added for the last hour at 225*
Here's the money shot on the 3-1-1 Ribs. They turned out absolutely perfect. The higher temp and shorter time rendered the fat better but left the ribs tender and juicy. The butter and brown sugar the last hour made a huge difference, just a very slight sweetness. No sauce needed on these ribs. I know how I'll cook ribs from now on. But then again we always seem to have the need to experiment.
Here's the spread and all the hungry souls.
The two butts are still cooking, they are for tomarrow.
Happy 4th of July to all.
Fired up the stick burner at 7AM.
At 8AM loaded up 2 8 1/2 lb butts.
9AM 9 slabs St Louis Cut ribs
10AM Double batch of Dutch's Wicked Beans.
3 Hours in and foiling ribs. I usually don't foil but I'm trying something a little different today. Doing a 3-1-1
at 250* with melted butter and brown sugar added for the last hour at 225*
Here's the money shot on the 3-1-1 Ribs. They turned out absolutely perfect. The higher temp and shorter time rendered the fat better but left the ribs tender and juicy. The butter and brown sugar the last hour made a huge difference, just a very slight sweetness. No sauce needed on these ribs. I know how I'll cook ribs from now on. But then again we always seem to have the need to experiment.
Here's the spread and all the hungry souls.
The two butts are still cooking, they are for tomarrow.
Happy 4th of July to all.
