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I'd be braggin' but...

Kelly KeefeKelly Keefe Posts: 471
edited 7:38AM in EggHead Forum
For the life of me, I can't figure out what I did "right"![p]Had a slab of BB ribs, rubbed down with mustard and my usual rub. Cooked indirect over a drip pan for 2.5 hours at 225-250°. Everything I normally do, except the time. I usually shoot for 3 hours but was a little slow starting last night. Man, those were some SERIOUSLY good ribs. Best I've ever made, no question. I was actually sitting there wishing I was in a competition -- they were that good. The wife even looked at me and said: "You nailed those."[p]Guess I just lucked out and all the stars were aligned...[p]Kelly

Comments

  • stikestike Posts: 15,597
    Kelly Keefe,
    How'd you get these little guys to 'done' in 2.5 hours indirect?[p]mine take about 6 hours at 220, totally indirect.[p]Did you parboil them first?
    What's yer trick?

    ed egli avea del cul fatto trombetta -Dante
  • Spring ChickenSpring Chicken Posts: 10,246
    Kelly Keefe,
    When that happens to me I give silent credit to the pig.[p]Spring Chicken
    Spring Texas USA

  • Kelly KeefeKelly Keefe Posts: 471
    stike,
    You're probably doing spare ribs. Those were babybacks and they cook much quicker. "Parboil them first"? Never! That'd get me thrown off this forum -- grin![p]Kelly

  • stikestike Posts: 15,597
    Kelly Keefe,
    No, I'm doing baby backs.[p]What temp are they when they are done?[p]I can't imagine a 225 fire taking them to 200 in 3 hours.[p]just wunnerin

    ed egli avea del cul fatto trombetta -Dante
  • Kelly KeefeKelly Keefe Posts: 471
    stike,
    Don't know what the internal temp is. When I can easily break one off, they're done.[p]Kelly

  • Kelly Keefe,
    Can you give us the recipe for you rub?[p]jack

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