Now for the glaze. https://uploads.tapatalk-cdn.com/201...5d07bd54e4.jpg
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Wow looks good FMB.
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My ribs were good flavor wise but not the most tender. Do I meed to cook them closer to 200?
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longer is the trick, getting them hotter is not the cure all. It's a balance kind of thing.
Did you brine them? |
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I've done foiled and without hundreds of times and really it just comes down to letting them cook long enough and doneness doesn't really dictate if I wrap or not. If I want more smokey ribs, I leave them bare and if I want them more sweet than I'll wrap. |
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Mayo is a very good base for rub...
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Wonderful 1st world problems... |
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Oh holy crap! I'm waiting for the last smoker to cool off so I can put the cover on it before it rains. I just finished a 13 hour cook on stick burners. I'm dead. I simulated a BBQ Competition so I smoked a pork butt, brisket, ribs and some cupcake chicken. I was to tired to make burnt ends. I figured on a 12 hour cook but the pork butt was struggling to get up to temp so it took longer. The ribs were a little undercooked so I put them back on with the butt. Hardest thing with my BBQ Pitt is the seven steps down and back up to the deck to the back door. That little flight of steps damn near killed me.
I was going to start my cook at midnight so I could deliver it hot and fresh to work tomorrow for my employees. It looked like it was going to rain overnight so I started it a noon and figured I'd just have to heat it up in the oven in the morning. That was a lot of work.....my feet hurt and my legs are dead.. |
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