Unfathomable Bastid
Full Fledged Farker
Hi Brethren:
I've been a "low and slow" guy for virtually everything I make. 225-240 has been my go-to range for brisket to pork bellies. And that will continue for the larger cuts of meat I smoke.
After talking to some of my BBQ mentors, however, (and watching this season's BBQ Pitmasters), I realize that most competition crews cook their ribs in the 275-300 range. I've run a few test cooks since then, and the results have been pretty dramatic. My ribs have always been good. But these are the next level.
Two hours @ 275 over apple wood
45 mins wrapped
30 mins back on direct
These are "slight tug" off-the-bone. Extremely tender and flavorful with the perfect smokiness I'm looking for.
I'll run 225'ish for everything else. Ribs I'm making the switch based on my results.
-Bastid
-----------
22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas
I've been a "low and slow" guy for virtually everything I make. 225-240 has been my go-to range for brisket to pork bellies. And that will continue for the larger cuts of meat I smoke.
After talking to some of my BBQ mentors, however, (and watching this season's BBQ Pitmasters), I realize that most competition crews cook their ribs in the 275-300 range. I've run a few test cooks since then, and the results have been pretty dramatic. My ribs have always been good. But these are the next level.
Two hours @ 275 over apple wood
45 mins wrapped
30 mins back on direct
These are "slight tug" off-the-bone. Extremely tender and flavorful with the perfect smokiness I'm looking for.
I'll run 225'ish for everything else. Ribs I'm making the switch based on my results.
-Bastid
-----------
22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas