- May 27, 2019
- 133
- 99
Gonna try my hand at ribs Tomm, I’ve basically smoked everything else dont Know why I’ve waited so long to do ribs I’ve only had my smoker a couple years. Thoughts on my approach? So I’m gonna do two slabs of baby backs at 250 on my upright propane master built. My plan is to do one slab unwrapped and one wrapped with the time for the unwrapped planning for 5hrs and the wrapped around 3-4hrs. Gonna hit em with smoke for the first two hrs then pull the one slab wrap em and put em in the oven at 215 to coordinate the time with the other slab which will be cooking the rest of the way on the smoker. Then when the oven batch appears done or close to it I’ll throw em back on the pit for 30min or so. Idk any advice here am I over complicating this by doing wrapped and unwrapped? I just wanna see the diff in tenderness or meat texture between the two, I’ll prob sauce the wrapped slab when it goes back on the pit and I’m gonna leave the other in sauced so the fam can use what sauce they want.
second pic is 2hrs in. Just about to wrap the top rack and the bottom one will cook out unwrapped.
first attempt was a success. Meat was super flavorful, touch of smoke and the meat in both was just super juicy and tender. I now feel confident making ribs going forward. Yum.
second pic is 2hrs in. Just about to wrap the top rack and the bottom one will cook out unwrapped.
first attempt was a success. Meat was super flavorful, touch of smoke and the meat in both was just super juicy and tender. I now feel confident making ribs going forward. Yum.
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