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thailandjohn
Posts: 952
These were very very good however, if I ever cook them again I would cook them a little bit longer than the five hours.... These were cooked to an internal temperature of around 185°, next time I will cook to around 200° ...When I sliced them into individual ribs, I brushed them with barbecue sauce and threw them over direct coals, turning and brushing on more sauce and this made the outside crispy and very flavorful
Comments
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I had the same experience. 5 hrs wasn't enough.Be careful, man! I've got a beverage here.
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Even though these were very good, I do prefer the taste of Brisket and Brisket is half the price....for flavor, a well cooked Brisket, can't be beat
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thailandjohn said:Even though these were very good, I do prefer the taste of Brisket and Brisket is half the price....for flavor, a well cooked Brisket, can't be beatBe careful, man! I've got a beverage here.
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I am bringing the Egg up to temp using my Stoker...I will be cooking 4 chicken halves, Louisiana Hot Links and fresh Cajun Links to be used in a big pot of Gumbo for tomorrow
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You are a busy man friend.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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