Sorry for the lack of prep shots fellers. She was making bread so I was under the gun to get'em trimmed, rubbed and ready. LOL!! It had been years since I used foil so I figured...why not try a version of the Trigg method? Well...in the end I just couldn't do that to my ribs. I like my flavor and trust me they are sweet enough. If I used honey and brown sugar on top of my usual rub I'd have Wildfred Brimley beating on my door after the first bite!:bow::bow::heh:
These were done between 260-265 for about 2.5 hours. Then foil for just under an hour at 300. Back out to firm up for 15 minutes at 275. I used my favorite combo of cherry and pecan wood chunks mixed into the royal oak lump.
Well....I ain't lost my touch. they were tender but not fall off the bone soup. And more importantly I got the big thumbs up from the previously mentioned bread maker.:becky:
12-03-2013 06:09 PM
12-03-2013 06:27 PM
12-03-2013 06:35 PM
They look fantastic!
12-03-2013 06:45 PM
Nice looking bones.
12-03-2013 07:14 PM
Now I feel like some ribs. Nice cook.
12-03-2013 08:00 PM
12-03-2013 08:28 PM
I'm hungry as can be and that just made me hungrier.
12-03-2013 08:31 PM
very nice looking!
12-03-2013 08:34 PM
Mighty Fine! I like the non foil better too.
12-03-2013 09:11 PM
That's exactly what I'm looking for when I cook ribs :thumb:
12-03-2013 09:24 PM
That is some good looking Q! Nice cook, enjoy.
12-03-2013 09:47 PM
Great lookin' ribs! Well Done.
12-03-2013 10:32 PM
Thanks for the praise. I passed out a little bit ago and was just rustled awake. It wasn't Santa in my fridge when I went to see what was the matter. LOL!! I musta done good cause she said "What?....It's YOUR fault!" LOL!
12-04-2013 04:45 AM
Mmmm, ribs. Them bones look deeliscious. Haven't done ribs in awhile, might just have to make me some soon.