- Jan 20, 2020
- 3
- 3
I smoked a slab of St. Louis-style ribs yesterday using Aaron Franklin's simple recipe and 3-2-1 method. They were absolutely delicious. Moist and tender and almost too fall-off-the bone. I'm wondering what people think in terms of which part of the cook should I have changed to have them be just slightly less "tender". Here are the particulars:
Rub was simply yellow mustard with 2X course pepper/1x salt/paprika
Using Weber Kettle with Slow n Sear insert...temps ranged from 235-270 throughout the cook. Used pecan wood chunks.
Three hours on the smoker (spritzed every hour with apple cider vinegar)
10 minutes each side with a slurry mop of 1/2 barbecue sauce/1/2 cider vinegar). This lets the slurry "set up/carmelize" on each side.
Tightly wrapped in foil along with a little more of the slurry mix of 1/2 barbecue sauce/1/2 cider vinegar
Pulled after two hours and let rest for 1 hour.
Again, they were really, really good...but very fall-off-the bone. Less time on the smoker? Less time in foil? Less time resting? What do you think?
Pic attached (along with some sweet italian sausage I also did).
Rub was simply yellow mustard with 2X course pepper/1x salt/paprika
Using Weber Kettle with Slow n Sear insert...temps ranged from 235-270 throughout the cook. Used pecan wood chunks.
Three hours on the smoker (spritzed every hour with apple cider vinegar)
10 minutes each side with a slurry mop of 1/2 barbecue sauce/1/2 cider vinegar). This lets the slurry "set up/carmelize" on each side.
Tightly wrapped in foil along with a little more of the slurry mix of 1/2 barbecue sauce/1/2 cider vinegar
Pulled after two hours and let rest for 1 hour.
Again, they were really, really good...but very fall-off-the bone. Less time on the smoker? Less time in foil? Less time resting? What do you think?
Pic attached (along with some sweet italian sausage I also did).