- Jun 18, 2018
- 4
- 2
Hi yall,
Jumpin on the bandwagon of 'hey I did my first rib smoke over the weekend'
Well, I did my first rib smoke over the weekend. I used Jeff's rub and BBQ sauce recipes and SmokinAl's technique for reference. Ran a 2.5-2-1 and maintained temp at 200-250ish in a big, leaky POS offset I inherited from a coworker of mine.
I smoked three racks. (Costco!) All were rubbed, but: one was smoked unwrapped the whole time, two were wrapped 2.5h in, and one of the wrapped racks was sauced 30 minutes before finish. Science!
I didn’t really like how wrapping ribs resulted in a pool of butter/rib juice/seasoning when removing the ribs from the foil. Is there anything you can do about that? The wrapped ribs did seem more tender...
And just one money shot, because I like to get straight to the point. I think this one was wrapped but unsauced.
Jumpin on the bandwagon of 'hey I did my first rib smoke over the weekend'
Well, I did my first rib smoke over the weekend. I used Jeff's rub and BBQ sauce recipes and SmokinAl's technique for reference. Ran a 2.5-2-1 and maintained temp at 200-250ish in a big, leaky POS offset I inherited from a coworker of mine.
I smoked three racks. (Costco!) All were rubbed, but: one was smoked unwrapped the whole time, two were wrapped 2.5h in, and one of the wrapped racks was sauced 30 minutes before finish. Science!
I didn’t really like how wrapping ribs resulted in a pool of butter/rib juice/seasoning when removing the ribs from the foil. Is there anything you can do about that? The wrapped ribs did seem more tender...
And just one money shot, because I like to get straight to the point. I think this one was wrapped but unsauced.
