The pork battle is on

[negolien]

After 24 hours wrapped in butcher paper and another light coat and a flip after 12 hours. Getting ready to throw the rack on at 250 on 2nd rack with applewood pucks mixed in the hopper and cherrywood chunks in the ash bin.

 

[negolien]

Sorry for vertical lol hope u aren't drinking.

 

[negolien]

pulled right at 200..liitle dry was lookin for fob probably would go a little lower on IT. was about 5 hours maybe little more.. Pretty spicy lol I love the bee's.. think I like the wrapped a little better. no sauce is ok I like the bark was pretty good.,

 

[smokinstubbs]

No sauce is the only way to go on ribs! Why drown the great taste with a flavored tomato wash? JMHO

 

[negolien]

No sauce is the only way to go on ribs! Why drown the great taste with a flavored tomato wash? JMHO

Yeah I didn't have an issue with the no sauce. The Kosmos had plenty of flavor. I usually don't cook my ribs that long this is the first time I have had this issue. However I did so many things different kinda hard to narrow it down. Guess I'll just do wrapped, no mustard, no sauce till 193 next time.

As a ps I used an entire hopper of briquettes. This included burn offs at both beginning and end of cook. Ran out right at the end of the end burn. I burn off at 700 for a few minuets on both ends then brush while still going full blast and hot.

 

[noboundaries]

pulled right at 200..liitle dry was lookin for fob probably would go a little lower on IT.

Well, believe it or not, you needed to go a little longer if they were dry. A lower IT won't give you FOTB. FOTB ribs are like pork butts...collagen needs to melt.

My wife likes FOTB. I prefer a little bite. I've tried the IT method, but found that probing ribs in the middle and about 3" from the ends is a better indicator when done. Probing really works when you have racks of different weights. I try to get them the same weight, but sometimes they are a pound apart and finish at different times.