SmokinAl
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I’ve had some health issues and haven’t been as active on the forum as I would like. However, I just had to post these ribs. I’ve been wanting to try this for a long time and I’ve hesitated because I haven’t been able to find any decent ribs. We were at Wally world a few days ago and I came across a real nice rack 2 1/2 pounds with no loin meat on it with nice marbling.
sliced up individually, they almost look like spare ribs. And yes I took the membrane off.
I coated them with yellow mustard and killer hogs rub.
Then into a bag and into the refrigerator overnight.
Got the vortex going with jealous devil lump and a few chunks of oak.
It didn’t take long to get up to 500°. It stayed between 450 and 500 all the whole time.
I put the ribs on with a big chunk of mesquite in the middle.
When I was flipping and saucing the ribs the Mesquite caught fire, but it went right out soon as I put the lid back on. It really put some nice smoke on the ribs.
The sauce really set up nice it had really nice bark on it and yet the meat was Quite tender and juicy.
So in conclusion, I am so happy I tried this. The ribs were done in an hour maybe a little longer they were just as tender and juicy as if I had to cook them for five or six hours. They actually had more smoke on them than they get on the recteq, even with a smoke tube in there, I have to say I was not expecting this. I thought they would be dried out and chewy but boy was I wrong. They were just a flavor bomb. Thanks to all of you that have been encouraging me to try this and especially
mossymo
for figuring this out. I really don’t see myself cooking ribs any other way from now on, this was just too easy and too good. Thanks for stopping by!
Al
sliced up individually, they almost look like spare ribs. And yes I took the membrane off.
I coated them with yellow mustard and killer hogs rub.
Then into a bag and into the refrigerator overnight.
Got the vortex going with jealous devil lump and a few chunks of oak.
It didn’t take long to get up to 500°. It stayed between 450 and 500 all the whole time.
I put the ribs on with a big chunk of mesquite in the middle.
When I was flipping and saucing the ribs the Mesquite caught fire, but it went right out soon as I put the lid back on. It really put some nice smoke on the ribs.
The sauce really set up nice it had really nice bark on it and yet the meat was Quite tender and juicy.
So in conclusion, I am so happy I tried this. The ribs were done in an hour maybe a little longer they were just as tender and juicy as if I had to cook them for five or six hours. They actually had more smoke on them than they get on the recteq, even with a smoke tube in there, I have to say I was not expecting this. I thought they would be dried out and chewy but boy was I wrong. They were just a flavor bomb. Thanks to all of you that have been encouraging me to try this and especially
mossymo
for figuring this out. I really don’t see myself cooking ribs any other way from now on, this was just too easy and too good. Thanks for stopping by!Al
. Sounds like a game changer to cook them faster and still keep a good tender bite. Nice work.
.
