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Old 06-11-2013, 08:21 PM   #12
On the road to being a farker
Join Date: 06-12-12
Location: Ny

Originally Posted by boogiesnap View Post
What exactly is your process, and rib source?
Ribs come from restaurant depot lately, but have gotten them from Sams, BJ's and other local markets and butcher shops.

Process is rub and rest for hour or two.......on at 250 (lately) for anywhere from 2 1/2 to 3 hours depending how the color and bark is setting up using apple and peach wood. Spritz with juice every 20 minutes after first hour. Foil with all the usual suspects with liquid 1/4 cup or dry or blue bottle sqeeze etc for 1 1/2 to 2 hours and then either sauce and tent in the Cambro or sauce and back on the smoker.

I have made adjustments to every one of those steps with good to great results that are seemingly random and not repeatable (by me) in any reliable way at this time.

My temps are locked in by BBQ Guru DiGiQ2 on Onyx and PartyQ on the weber backed up by calibrated Mavericks. Thermapen in my pocket at all times.
Atlasman is offline   Reply With Quote