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TEAM PIG IRON
Guest
Hello everyone! I have posted b4 on brisket and ribs and asked questions... I think im gonna approch this differantly... ill say what i do and id like to hear what others do to place in ribs... I cant get it right... its like a wall or something... Here goes... I used to cook st. louis style then i was talked into baby backs... i take my baby backs and remove membrane and remove large fat deposits... then I put them in a bryne of apple juice salt tyme rosemary and brown sugar... the brine has been boiled and strained and cooled... then i pull them out pat dry about 2 hrs before they go on ... rub and let them sit till its time to go in pit... i smoke them for 3 hrs and foil with apple juice for 2 hrs ... sauce and put them back on pit for last hr ...they are cooked at about 235... i use my own rub and sauce... im just not happy with them and everyone else seems to only take 3 hrs and ALWAYS taste and texture and smoke ring are better than mine... I am new to competition bbq only been in 2 nbs and one kcbs here in western ny... I am cooking on my big pit and can change temp on one side a bit but always thought cooking at low temp was the way to go...