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Ribs. My nemesis.

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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Brisket_Fanatic said:
    I have had great results from loin backs going 250 indirect for 6 hours with no foiling, spritzing or anything else. Sauce the last 30 minutes. Pull the membrane off, rub with canola oil and coat liberally with rub, set it and forget it.
    Im in the 4-5 hr range , but they are all a little different as are our preferences. easy-peasy.
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  • lousubcap
    lousubcap Posts: 33,795
    Another vote for the toothpick test for rib doneness.  I find it to be a better indicator than the bend test.  Just insert into the thickest meaty part-no resistance=finished.  YMMV-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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