I'd be braggin' but...

Kelly Keefe

For the life of me, I can't figure out what I did "right"![p]Had a slab of BB ribs, rubbed down with mustard and my usual rub. Cooked indirect over a drip pan for 2.5 hours at 225-250°. Everything I normally do, except the time. I usually shoot for 3 hours but was a little slow starting last night. Man, those were some SERIOUSLY good ribs. Best I've ever made, no question. I was actually sitting there wishing I was in a competition -- they were that good. The wife even looked at me and said: "You nailed those."[p]Guess I just lucked out and all the stars were aligned...[p]Kelly

stike

Kelly Keefe,
How'd you get these little guys to 'done' in 2.5 hours indirect?[p]mine take about 6 hours at 220, totally indirect.[p]Did you parboil them first?
What's yer trick?

Spring Chicken

Kelly Keefe,
When that happens to me I give silent credit to the pig.[p]Spring Chicken
Spring Texas USA

Kelly Keefe

stike,
You're probably doing spare ribs. Those were babybacks and they cook much quicker. "Parboil them first"? Never! That'd get me thrown off this forum -- grin![p]Kelly

stike

Kelly Keefe,
No, I'm doing baby backs.[p]What temp are they when they are done?[p]I can't imagine a 225 fire taking them to 200 in 3 hours.[p]just wunnerin

Kelly Keefe

stike,
Don't know what the internal temp is. When I can easily break one off, they're done.[p]Kelly

Unknown

Kelly Keefe,
Can you give us the recipe for you rub?[p]jack