Ribs and Queso

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Mychops

Smoke Blower
Original poster
Oct 11, 2018
87
38
Ran the WSM at 235ish for the day. Queso on the lower rack and two racks on top with paprika/brown sugar rub.
Had a tricky time temping these and ended up mis temping them. Finished in the oven.
 

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They look good! I personally don’t go by IT on ribs anymore, we like bite off the bone... so we take them to toothpick tender! But that took time to nail down how we like em!

SmokinAl SmokinAl has a great thread on checking IT on ribs... Check it out, I’m sure it’ll help!

 
They look good! I personally don’t go by IT on ribs anymore, we like bite off the bone... so we take them to toothpick tender! But that took time to nail down how we like em!

SmokinAl SmokinAl has a great thread on checking IT on ribs... Check it out, I’m sure it’ll help!

This is the recipe I follow for foiling. I tend to use too much rub and it gets cakey. Will reduce next time.
 
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Sure looks good to me! Al's post is a great one for following, especially if you're fairly new. We love them with a little bite also

Ryan
 
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Nice looking ribs!

I’m also a texture cooker of ribs, ie I prefer slight bite off so I cook them to probe tender or the bend test....when you bend them they start to pull apart but not at the bone....
 
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Nice looking ribs!

I’m also a texture cooker of ribs, ie I prefer slight bite off so I cook them to probe tender or the bend test....when you bend them they start to pull apart but not at the bone....
I do as well, though most folks like FOTB.
 
Whoa, great ribs, and photos! The sliced photo is picture perfect. If you don't mind what camera are you using? Any special lighting??
Thanks thirdeye. My girlfriend has a knack for photos and took this with her google pixel, nothing too fancy. No lighting or other edits.
 
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