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Done with Ribs - Fail again
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caliking said:Aviator said:
Yeah, like others have said above. I do ribs regularly and is a favorite of mine. There is nothing more satisfying than some single malt before, during and after/with ribs.
Some are bad ribs, and I blame it on the cryo packs; you don't know if that pig was dead 10yrs ago. I have started buying fresh from publix and have never looked back. They are more expensive, but who wouldn't spend some for some good ribs.
Ask me how I know....(Really, don't ask. I don't remember. There may be pictures...) -
@robnybbq - two kinds of ribs, those braised (foiled) those "dry" smoked. The competition style dry rib is not what SWMBO likes, so we compromise.Like @lousubcap said, foil.One and one half hours at 300 with rub etc... off into foil with maybe 1 Tbs juice or wine per rack. back on the grill for an hour or so, then check, if they bend and meat has pulled back, off and sauce for 1/2 hour or so.Me, I like @Mickey turbo method. They are the best and an easy cook.Keep at it man!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I like the St Louis cut too and they are cheaper than baby backs.
Keep trying Rob, think how great you'll feel when you do get them right!
LBGEGo Dawgs! - Marietta, GA -
robnybbq said:when bent the bones ripped out. If it needed longer would they be "Juicy" still. I think another hour might have resulted in bricks, no?
The meat on all of them was not moist and a little tough and dried out - not fall off the bone like I have done many times on the old gasser years back. They all had a nice smoke ring for whatever that is worth.
Which version is it?
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