Opinions. Ribs vs appearance not doneness

pgprescott

1voyager said:

@pgprescott - Incredible ribs. Incredible.

Would you please share your technique for your "sorta jam"?

I’ve experimented with several
methods and variations of competition style ribs. These are Heath Riles recipe. There is a video on Malcolm Reeds YouTube channel (how to bbq right) which Heath shares his recipe as a guest of Malcolm. I’ve always been a fan of 275 cooking and that’s what he does. Here are the basics

-mustard binder. I often forgo this when using the egg as I don’t what the added moisture. I always do this when using other cookers that have a dry environment. 
-garlic jalapeño rub, pecan rub, honey rub. Don’t be shy. 
-275 with pecan and cherry wood. Not a ton. Cook elevated if possible. 

-go til the color is where you want usually 1.75 hours to 2.25 hours. 

-Wrap in two layers of foil with his butter bath mixture. 

-Check in @45 minutes looking for 200-205. I shoot for 203.
-carefully remove from foil and sauce with mixture of sweet sauce and vinegar sauce 3-1 ratio or whatever you like. Sprinkle with sweet rub lightly after saucing. Rub should sorta melt into the sauce and dry it slightly in the final product. 

- return to heat for just enough to tack sauce and dry them slightly to your desired appearance. 

-rest for 10 minutes or so. If they are slightly over what you like then rest a bit longer. Do not cover at all if over slightly. 

-sauce the board lightly and cut from back side. Flip over when done cutting. 

EAT!