Last weekend I decided to cook beef ribs, these are my first ribs. I bought a piece of about 2 kg, when I opened it it was definitely fatty and I had to cut a lot, but the marbling was good!
I used 2 teaspoons of coarse salt, 1 teaspoon of crushed pepper, and 1.5 teaspoons of dried garlic. They lasted about 2 hours in the refrigerator! I cooked them in a homemade smoker for 1.5 hours at 75-100 degrees, sprinkling them with apple juice and vinegar sauce every 20 minutes. Then I cooked them at 150 degrees for 1.5 hours. Then I wrapped them in two layers of foil and cooked them for about 1 hour until the internal temperature reached 93-95 degrees.
I wasn't impressed with the results. I think it was due to the very fatty cut or the wrong temperature setting. By the way, could you tell me how to properly calibrate the Inkbird 26s thermometer? I'll keep trying.
I used 2 teaspoons of coarse salt, 1 teaspoon of crushed pepper, and 1.5 teaspoons of dried garlic. They lasted about 2 hours in the refrigerator! I cooked them in a homemade smoker for 1.5 hours at 75-100 degrees, sprinkling them with apple juice and vinegar sauce every 20 minutes. Then I cooked them at 150 degrees for 1.5 hours. Then I wrapped them in two layers of foil and cooked them for about 1 hour until the internal temperature reached 93-95 degrees.
I wasn't impressed with the results. I think it was due to the very fatty cut or the wrong temperature setting. By the way, could you tell me how to properly calibrate the Inkbird 26s thermometer? I'll keep trying.
