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Thanks-My ribs were much better yesterday

TomCPATomCPA Posts: 82
edited 3:03PM in EggHead Forum
Well, I don't have pictures, but my ribs turned out much better than the last disaster I had with ribs. [p]I went out and bought the plate setter. I used it to make a pizza, which was very good and then yesterday I tackled ribs. I got them at BJ's Wholesale Club and started prepping them. I went and got my fire going, soaked some apple wood chunks and got it to 250 degrees dome. I went back to my ribs and I pulled off the membrane (first one was a pain, but I got better), slathered them in mustard, gave them a rub and put them back in the fridge. [p]Once the fire was stable, I put a drip pan in with apple juice and kept the fire at 250. After an hour, I put the ribs on. I let them go for 5 1/2 hours and sauced them with homemade barbecue sauce for 20 minutes. They were falling off the bone when I pulled them off. I probably could have shed a 1/2 off the cook time, but now that I have a method that seems to work, I may not play with it. [p]Thanks for all your help in getting them to be pull off the bone, lip-smacking good!.[p]


  • TomCPA,[p]Sounds like you did an excellent job. Way to time post some pic's so we could all see how they turned out.
  • TomCPA,
    Were these baby backs? You ought to try using hickory- I think nothing beats hickory for smoke on ribs![p]I did my first babybacks yesterday to bring to a cookout/party. I was amazed at how much easier the membrane comes off the BB's than it does off regular spares.
    I stuffed 6 racks of BB's into the large. Unfortunately it was more than could be covered by the platesetter and some burnt to a crisp. The rest were good though. Lots of praise and thanks and none left at the end of the day.

  • RichardRichard Posts: 698
    Flashback Bob,
    There is an aluminum pan that fits inside the legs up plate setter on my large that , with a little liquid in it extends the heat barrier over the edges of the plate setter. Sorry I can't get to it tonight for size, 9x13-10x12?

  • TomCPATomCPA Posts: 82
    Flashback Bob,[p]They were baby backs. I might take a shot at hickory next time. I am still playing and trying different stuff. I've been barbecuing for a few years. I am planning a party for very soon and I need to perfect other items than hot dogs and burgers. This was my third shot at ribs and I think I have at least a better idea of how to do them.

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