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I'm not going to lie ...
RickyBobby
Posts: 744
my Ribs are becoming dangerously good!
Just the right amount of smoke and my preferred amount of pull from the bone. Oh ... and then there's the sauce! Finger licking and sucking good!
I've pretty much given up on foiling or wrapping Ribs at all throughout the process. In fact, I pretty much use the Car Wash Mike method exclusively and results get better and better each time! I've been using Pecan chunks and love the flavor I'm getting!
... just figured I'd share for anyone who wants to step their Ribs up to a whole different level. Lol!
Just the right amount of smoke and my preferred amount of pull from the bone. Oh ... and then there's the sauce! Finger licking and sucking good!
I've pretty much given up on foiling or wrapping Ribs at all throughout the process. In fact, I pretty much use the Car Wash Mike method exclusively and results get better and better each time! I've been using Pecan chunks and love the flavor I'm getting!
... just figured I'd share for anyone who wants to step their Ribs up to a whole different level. Lol!
My PitMaster IQ120 FREAKIN ROCKS!!!!!!!
Current BGE arsenal: XL & MiniMax
Comments
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Looking good! I agree with your method and use pecan as well.
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Mmmmm I've got a bunch of pecan wood! Did you cook them the whole time on their side? Looks great-Todd
Franklin N.C. LBGE and a SBGE -
I wasted a lot of time foiling Ribs in the past that it almost disgusts me ... BaHaHaHa! I'm glad I've discovered this other method. Results have been outstanding! Ribs are definitely now another part of my arsenal!My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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RiverDoc ~ I cook them entirely on their side except when I finish them with sauce, which is only a half hour to forty-five minutes. At that point I remove the rack and lay them out flat on my grid.My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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