Bavarian Style Ribs

Teefus

shtgunal3 said:

How long did it take to get the bones to pull like that? How long outta foil and how long in foil? What temp at dome? My wife won’t eat ribs unless she can do so with a fork. These look like she’d like them.

They were on the smoke for about 4 hours at 275° followed by an hour in the foil at 300°. I pulled them out of the foil and they went back in the egg for about 45 minutes with everything shut off. The thermometer on the BLE read just over 200° when I pulled them off. It was a bit of a challenge getting them off without the rack breaking in half. I'll say again that these are overdone by most "competition" standards. They sure do eat well though. I guess I don't get the romance of gnawing on bones.

CTMike

I was all in until you got to the Italian dressing. Not my cup of tea, but to each their own. I’m glad you enjoyed them. 

Teefus

CTMike said:

I was all in until you got to the Italian dressing. Not my cup of tea, but to each their own. I’m glad you enjoyed them. 

I didn't baste with the dressing this time and it was fine. You couldn't taste it the last time either. It just kept things moist.

Teefus

I did another round of Bavarian Spare Ribs on Saturday. Same basic process. The bones just slid out.