TrustTheDust
Full Fledged Farker
I had Sunday free, so I decided to try my hand at some ribs. I will be participating in my first comp in April with "Smoke & Beers" so I figure I should use every free weekend to practice. Let me know what you think.
Plan of action:
Trimmed spares to St. Louis style (KC cut?). Sprayed with a light coating of pam (first time trial) and rubbed them down with Yardbird.
Got the UDS up to the 225-235 range and dropped in my ribs, bone side down.
After 2 hours I sprayed with apple juice and flipped bone side up. After another hour I foiled with Parkay and brown sugar, bone side up.
My UDS must have been running a little warm, because after an hour they were ready to be removed from foil. So I removed them and glazed with a sweet BBQ sauce, adding some honey for a nice shiny glaze.
After about 20 minutes I glazed again, and pulled them after about another 20.
One of the racks was much fattier, and got way over cooked. The rack pictured here was great, tender, moist, but not falling off the bone. I think I need to adjust my seasonings/sauce for a bolder flavor, but I think the actual cook was pretty spot on.
I would love to hear your comments/suggestions.
Thanks for lookin'.
-TTD
Plan of action:
Trimmed spares to St. Louis style (KC cut?). Sprayed with a light coating of pam (first time trial) and rubbed them down with Yardbird.
Got the UDS up to the 225-235 range and dropped in my ribs, bone side down.
After 2 hours I sprayed with apple juice and flipped bone side up. After another hour I foiled with Parkay and brown sugar, bone side up.
My UDS must have been running a little warm, because after an hour they were ready to be removed from foil. So I removed them and glazed with a sweet BBQ sauce, adding some honey for a nice shiny glaze.
After about 20 minutes I glazed again, and pulled them after about another 20.
One of the racks was much fattier, and got way over cooked. The rack pictured here was great, tender, moist, but not falling off the bone. I think I need to adjust my seasonings/sauce for a bolder flavor, but I think the actual cook was pretty spot on.
I would love to hear your comments/suggestions.
Thanks for lookin'.
-TTD
