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quick tip needed on Ribs in V-Rack
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Dave Shady
Posts: 247
Plate setter under it or not? I am assuming YES....
got 7# of baby backs in the fridge with some BUTT RUB on them for tomorrows easter cook out. Got some tips from a friend of mine on cookin he calls for V-rack at 250 for 4 hours no foil wrap, we want the bones to just fall off.
I forgot to ask him if he uses the plate setter or not.
Thanks for any help on that.
got 7# of baby backs in the fridge with some BUTT RUB on them for tomorrows easter cook out. Got some tips from a friend of mine on cookin he calls for V-rack at 250 for 4 hours no foil wrap, we want the bones to just fall off.
I forgot to ask him if he uses the plate setter or not.
Thanks for any help on that.
Comments
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Use the plate setter, and cook them for a heck of a lot longer than 4 hours to get fall of the bone.
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See if this might help ya.
Third Eye's site, Ribs by Car Wash Mike.
http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html
Good Luck,
Bordello -
Thanks mike, can you give me idea on time and temp that you find that works well?
1st time for ribs and dont want to screw it up. Lunch is at 2pm. -
I prefer a little pull on the meat and CWM's recipe is what I use for BB's. If you want fall off the bone you might consider foiling.
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Thanks very helpful link.... better run to the store before they close I need a few more THINGS!
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I cook mine at 250 dome. 3 Hours in the smoke, 2 hours wrapped in foil with about half a cup of liquid i the package. (I use Abita Rootbeer). Then another hour back on the grid to firm them up a little and sauce. I usually open one ofthe packages and check for tenderness aftr the two hours. If they bend in half and just about fall apart they are done.
Another good indication of doneness is if the meat pulls back from the bones. Looking for a 1/2" or better.
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