a new way of cooking ribs, thanks WessB !!!

Chef Wil

thanks to WessB, he not only answered my question of doing a lo and slow rib cook but opened a new door for me. He suggested cooking ribs at 215 degrees for 10 hours, I gotta tell ya, I'm not going back to the old way anymore, I have never seen ribs look this good since I have had my egg. Thanks again WessB.

Tim M

Chef Wil,[p]I am glad they look good. How are they taste wise? 10 hrs at 210° seems like they would dry out - there must be more to the story. Indirect? Direct? Mop? Foil? Baby backs or spares?[p]I am doing 6 racks of babies today for the party tonight. I'll use the 3-1-1 method on mine.[p]Tim

Chef Wil

Tim M,
not dry at all, indirect, pan of apple juice, after being cooked, I glazed and wrapped. They were perfect, honest. The meat had just receded from the bone really nicely just like the ones I used to babysit. Nice crust but still moist. St. Louis style ribs were used. Put brisket on about 7 hours earlier, then added ribs, using guru. Slept well.........hehehehe

Chef Wil

<p />Here is pic of 16 hour brisket ( flat) and 10 hour ribs ( St. Louis ) cooked indirect at 215 using BBQ Guru. Brisket has homemade sauce and ribs glazed with Thai Sauce.

Bamabob

I wish I had seen this post earlier. I'm waiting on pork butt to finish before starting the ribs for a late afternoon gathering, but I won't have 10 hours. Guess I'll use Jslot's method . . . it's always worked for me.

Chrispy Bob

Chef Wil, AWESOME looking ribs and brisket. I assume the apple juice was on the platesetter sitter under the ribs and you wrapped them just to rest prior to serving and they did not go back in the egg. (That is one long sentence!!)[p]Happy 4th,[p]CB

aka mr. Earl

Chef Wil,[p]Thanks for the tips, Chef Will. could you it out in a detail (and pics). I'd like to get this right the first time.