madjax1720
Newbie
Turned out damn good probably closer to fotb but still had happy customers.
They turned out good. I didn't wrap and they were a bit dry, but still more tender and better tasting than anything available around here. I need to tweak the rub. it needs a bit more salt and definitely more sugar. and I will try wrapping them next go. As always, thanks to the group and individuals that offer so much guidance!
Good luck to you & please let me know how they turn out!
Al
The juice on the cutting board says they weren't dry!They turned out good. I didn't wrap and they were a bit dry, but still more tender and better tasting than anything available around here. I need to tweak the rub. it needs a bit more salt and definitely more sugar. and I will try wrapping them next go. As always, thanks to the group and individuals that offer so much guidance!
Did three racks yesterday for my guests, and one was already falling apart so it was served with just the dry rub. The others I slathered with bone suckin sauce and grilled hot as noted, and the reviews were stellar. The membrane was a total non-issue as Al said it would be.
Your ribs look delicious!
Glad to hear they were a hit!
Al
Good luck!
I've got 2 racks in the fridge who have a dinner date with tall, dark, and semi-handsome vertical smoker. I hope they hit it off. I'm gonna try this method. Thanks AL
Thank you I'm glad to hear that I was helpful!
Thank you for putting some concrete numbers out there for us!
I didn't like the idea that I had to guess with 3-2-1 or 2-2-1 and the size of the rib racks, etc.
I also found it very arbitrary when people would say "remove the membrane" or "leave the membrane" but give nothing concrete to go by.
You sir have genuine information for dealing with both cases.
I've always been a membrane on kind of guy when finishing on the grill (coming from oven since I didn't have a smoker in the past).
I figured that at low temps cooking only in the smoker (no finishing on the grill) that pulling the membrane was the way to go so it wouldn't get the low smoked rubbery/leathery chicken skin texture. I had success with my logic but I think you basically back up everything I was doing PLUS give concrete temp numbers to follow for ribs.
No more 3-2-1 or 2-2-1 for me!!!!
Your ribs look fantastic!
Thanks SmokinAl. They trurned out great. The did over cook the beef a little but lets face it were in it for the pork anyhow.
All ready for the smoker
Pulled out after 3 hrs about 175 degrees
They went so fast I barely had time to take a picure.
Sorry to hear of your problems with Mother Nature.It was a semi-faliure. Wind was gusting about 20+ and it kept blowing my burner out. I conceded to mother nature and cooked em in the oven. Still made a decent meal though. Maybe next time.
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Wind is Hell in the smoking world. I made these for when I was still using the gasser. Less than $20 materials, adjustable and portable. Still trying to figure something out for the offset. I've finished my share of cooks in the oven....It was a semi-faliure. Wind was gusting about 20+ and it kept blowing my burner out. I conceded to mother nature and cooked em in the oven. Still made a decent meal though. Maybe next time.
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That's a good idea Dan!Wind is Hell in the smoking world. I made these for when I was still using the gasser. Less than $20 materials, adjustable and portable. Still trying to figure something out for the offset. I've finished my share of cooks in the oven....
Dan
Thanks Morgan!
As i have never done Baby Back Ribs, I have no wheel to reference and this is the first 'good' recipe/process i found in the huge vault of the forums.
Thank you for posting and I will be trying this tomorrow! :)
Cheers,
Morgan