I have done BBRs only twice. The first time was not that great, but edible. The second, good enough to see potential. Today was forecasted to be cooler so I picked up a rack yesterday while getting jerky meat. I need to keep trying!
I rubbed them the night before.
This morning while it was still cool, into the Frankenstein smoker they went at 135 over hickory.
I let them run for 4.5 hours unwrapped, then began watching the temp and probing. Per tallbm recent summary on ribs, at 198 and with soft probing, I pulled them. They had a nice bend, but not as much pull back on the ends as I expected.
Mrs smoke prefers to have them sauced and carmelized. I make my own bourbon sauce starting with Jeff’s recipe. I even used garlic from my garden.
They were done with some pull from the bone, yet tender. I am very happy. Thanks to your help, I have something I can work with and improve. Mrs Smoke was very happy!
I rubbed them the night before.
This morning while it was still cool, into the Frankenstein smoker they went at 135 over hickory.
I let them run for 4.5 hours unwrapped, then began watching the temp and probing. Per tallbm recent summary on ribs, at 198 and with soft probing, I pulled them. They had a nice bend, but not as much pull back on the ends as I expected.
Mrs smoke prefers to have them sauced and carmelized. I make my own bourbon sauce starting with Jeff’s recipe. I even used garlic from my garden.
They were done with some pull from the bone, yet tender. I am very happy. Thanks to your help, I have something I can work with and improve. Mrs Smoke was very happy!