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Rib Rub question
Thanks for all the answers on Rubs to try...I'll give some a shot. thanks again -
YO PORK SPARE RIB EXPERTS........
Well I put a thermometer inside my smoker and it read 30* higher than my temp gauge screwed into the top of my smoker. So instead of cooking at 225 I was cooking at 255. This may explain my problem. I'll try some more ribs this weekend and see. -
YO PORK SPARE RIB EXPERTS........
I did the water boil also...it read a little over 200. btw...I live in Arkansas -
YO PORK SPARE RIB EXPERTS........
Well my thermometer is OK....I just put the thing in the oven at 350* and it read 345*. -
YO PORK SPARE RIB EXPERTS........
It is a single rack. No I have not ever calibrated the thermometer. That was kind of my thought, maybe my temp is much hotter than I think it is. Whats a good way to calibrate it? -
YO PORK SPARE RIB EXPERTS........
Yes that is my smoker in the pic. I did have the ribs on the other side of the smoker than the firebox. It's a homemade smoker made out of a old propane tank. My father-n-law just showed up at the house with it one day...he made 2 of them and gave me one. -
YO PORK SPARE RIB EXPERTS........
I'm a rookie at this so sorry if this is a basic question. I did some Pork spare ribs yesterday in my smoker using hickory wood. I was able to keep the temp at 225*. I used a modified 3.2.1 method of 2.5 - 2 - 30min. I kept one rack country style and one rack I cut St. Louis style. I used 2... -
Rib Rub question
What is a good rib rub you can find in a store or internet? -
Smoking spare rib question....
Thanks for the reply's ...... Sorry. They were St. Louis style pork ribs. They were tender and tasted great. I just read a lot about people smoking them for 6 hours (using the 3-2-1 method) and I'm only cooking mine for 2.75 hours. Didn't want to over cook them. -
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Smoking spare rib question....
I'm a rookie at smoking ribs. So sorry if this is a dumb question. I put the ribs in the smoker for 2.75 hours with a constant 225* temp. When I look at the ribs the meat is starting to pull back from the bone and I have a internal temp on the ribs of 170. My question is...can you eat them...
