:hungry::hungry:
24 Hour CSRs In Progress
- Thread starter BuffettFan
- Start date
Looks great Terry.
KClandcruiser
is one Smokin' Farker
Those look fantastic!
BuffettFan
is Blowin Smoke!
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Thanks all for following along.
They really were very good. The fat had rendered nicely, without drying the meat. They were pull apart tender without turning to mush. The light glaze of the bourbon BBQ sauce was a nice compliment to the rubs. It was a fun experiment, I will do them this way again.
I really need to up my staging and camera game, the ribs deserved a better presentation.
They really were very good. The fat had rendered nicely, without drying the meat. They were pull apart tender without turning to mush. The light glaze of the bourbon BBQ sauce was a nice compliment to the rubs. It was a fun experiment, I will do them this way again.
I really need to up my staging and camera game, the ribs deserved a better presentation.
sleebus.jones
is Blowin Smoke!
I would suggest a "dry brine" 24 hours in advance of the cook. I use 2.5g of salt per pound of meat. This will equalize through the meat and it doesn't end up too salty. No need to rinse off either. Also keeps gallons of water out of your fridge.
BuffettFan
is Blowin Smoke!
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Thanks for the tip Sleebs!
Good to see you back and enjoying that new Blackstone! I love mine!
I need to spend some time perusing your cinder block pit thread.
Good to see you back and enjoying that new Blackstone! I love mine!
I need to spend some time perusing your cinder block pit thread.
PaSmoker
is one Smokin' Farker
Speaking of the Blackstone, I bet these would come out great finished on the flattop....Nice cook! :clap2::clap2:
