I’ve been having smoked meat withdrawals and we’re not quite ready to re-stock with our annual Berkshire so I asked the Wife if she would pick up a 3 pack of Ribs from Costco. Only $30 which ain’t a bad deal as far as I’m concerned.
Squirted with some yellow mustard and rubbed em’ down with a “Yardbird” & “Meat Mitch” mix.
3 hours at 225F
Moped on some “finishing sauce” we use this stuff on everything. Wrapped it up in butcher paper. First time using butcher paper on ribs. We normally use foil but I took the bait on the peach paper fad and now it needs using up.
After an hour we unwrapped and slathered on the sauce. We wanted a sweet sauce this time so I cheated and threw down some blues hog.
After another hour we took it off and let rest for 5-10 minutes.
So the end result…. There were some crispy bits and instead of a 3-1-1 this rack would have benefited from a 3-1-0.5.
I’m really trying to use my senses more and more to determine “done-ness” instead of time and temp. We’ll log this into the diary and continue down the rabbit hole. Two more racks left and I do believe we’re going to do a Mexican style crockpot with one of them.
Squirted with some yellow mustard and rubbed em’ down with a “Yardbird” & “Meat Mitch” mix.
3 hours at 225F
Moped on some “finishing sauce” we use this stuff on everything. Wrapped it up in butcher paper. First time using butcher paper on ribs. We normally use foil but I took the bait on the peach paper fad and now it needs using up.
After an hour we unwrapped and slathered on the sauce. We wanted a sweet sauce this time so I cheated and threw down some blues hog.
After another hour we took it off and let rest for 5-10 minutes.
So the end result…. There were some crispy bits and instead of a 3-1-1 this rack would have benefited from a 3-1-0.5.
I’m really trying to use my senses more and more to determine “done-ness” instead of time and temp. We’ll log this into the diary and continue down the rabbit hole. Two more racks left and I do believe we’re going to do a Mexican style crockpot with one of them.