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Ribs

Rebhanmh
Rebhanmh Posts: 79
in Pork
It is not normal for me to miss getting a before and during picture. Made these bad boys for my wife's family that drove in yesterday afternoon. 3-2-1 method at 200-225 during smoke, 225-250 during wrap (temp spiked on me and was at a snails pace to come back down), then added the final glaze and let them rest with foil in the oven to maintain temperature for dinner. Ribs passed the bend test right on the money and surprisingly didn't fall off the bone because of the temperature spike. 

LBGE
Atoka, TN
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Comments

  • RedSkip
    RedSkip Posts: 1,400
    @Rebhanmh. Those look great, what's the secret glaze if you don't mind me asking?
    Large BGE - McDonald, PA
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  • johnmitchell
    johnmitchell Posts: 6,758
    They look great from here..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Looks good. I wouldn't trouble yourself over a 'spike' from 224-250, FWIW. 

    we like them glazed like that too. Sticky ribs are what we grew up with
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Rebhanmh
    Rebhanmh Posts: 79
    RedSkip said:
    @Rebhanmh. Those look great, what's the secret glaze if you don't mind me asking?
    Every time I do BBQ on the egg I get a new glaze so this isn't a staple BBQ sauce. It's actually Kroger's private selection ketchup based BBQ sauce. Very solid, I typically use it for chicken. It has a smooth balance between sweet and tangy.

    If you want something to swear by for ribs, I suggest honey/butter/brown sugar topped onto ribs as soon as you pull off egg then gently rubbed into a glaze. Sit in foil and let rest, the heat will turn it into a sticky glaze and the sweetness will have you in awe.
    LBGE
    Atoka, TN
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