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The Best Ribs So Far!
Livinloud5
Posts: 61
I've been smoking Butts for years and have that covered, always consistent and effortless.
Ribs have been a different story. Up until the past year they have been hit or miss, I'm finally dialing in on what I like and keeping things consistent. These were made about a month ago(just getting around to posting!) and were by far the best ribs I've had.
Rubbed with yellow mustard and Meat Church Honey Hog, 225 for 2hours, foiled for 2, back on and sauced for an hour with Williamson Bros.
Blake.
Ribs have been a different story. Up until the past year they have been hit or miss, I'm finally dialing in on what I like and keeping things consistent. These were made about a month ago(just getting around to posting!) and were by far the best ribs I've had.
Rubbed with yellow mustard and Meat Church Honey Hog, 225 for 2hours, foiled for 2, back on and sauced for an hour with Williamson Bros.
Blake.
The Beatings Will Continue Until Morale Improves!
Comments
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thanks for posting. They look yummyBucks County, PA
Minimax, XL, Flameboss 200, Roccbox -
my stomach just growled. Those look awesome!Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Those look wonderful!
I'm curious: did you ever try not foiling them? I love my not-foiled ribs so much I just haven't had much incentive to try foiling them, but I know many people do. Have you tried it both ways, and if so, how would you compare them? -
Same here, I rarely foil. I also rarely sauce. I rub overnight or longer and I do inject.
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If I foil for longer than 1 hour, they literally fall off the bone (before I can plate them). I rarely foil now.
Small & Large BGE
Nashville, TN
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You inject ribs?GrillSgt said:Same here, I rarely foil. I also rarely sauce. I rub overnight or longer and I do inject.Thank you,DarianGalveston Texas -
Yes. Apple juice, water, salt. Not every time and not for baby backs.
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Looks great! Most around here would say not to sauce until the final 15-20 min cause it's easy to burn the sugar in the sauce“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Looks great!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Excellent looking bones!Living the good life smoking and joking
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Nice rack!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I guess the way it was worded made it seem i sauced an hour before removing. What I meant was an hour without the foil and during that time they were sauced.Hans61 said:Looks great! Most around here would say not to sauce until the final 15-20 min cause it's easy to burn the sugar in the sauce
Blake.The Beatings Will Continue Until Morale Improves! -
Yes! St. Louis style I'll foil for at least an hour. Baby backs , etc. I do both, have good results with each. Just my preference to foil.Theophan said:Those look wonderful!
I'm curious: did you ever try not foiling them? I love my not-foiled ribs so much I just haven't had much incentive to try foiling them, but I know many people do. Have you tried it both ways, and if so, how would you compare them?
Blake.The Beatings Will Continue Until Morale Improves! -
beautiful looking ribs. glad you got a win!XL & MM BGE, 36" Blackstone - Newport News, VA
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Try no foil along with it. I don't like it falling off the bone.Grillin_beers said:
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