Sammy_Shuford
is Blowin Smoke!
- Joined
- May 18, 2009
- Location
- Summervi...
Great looking ribs, I would be glad to try a sample and give a second opinion!:-D
Beautiful, and what was in that secret glaze recipe? :wink:
I bet this was a tortuous study to be a part of.
Question (could be the noob in me) why did you give the Spares a 45 min head start?
I'll hang up and listen ...
These were not really thick spares, and the BB's were nice and meaty, so 45 minutes felt right. In fact, the babybacks were still done about 5 or 10 minutes before the spares (as determined by the toothpick test)
Would you mind explaining the toothpick test. I have done spares twice now...1st time 3-2-1...overcooked.. good but fell off the bone. 2nd time no foil and still over cooked..just not as bad. I know I need to watch them closer and was planing on checking with the bend test..but didn't check soon enough.
Dayum, that looks tasty. I prefer spares, too, both for flavor and the fact that they're meatier.
What's your cooking temp?
Outstanding as usual! Is there a difference in taste when you use "real" butter vs. squeezable parkay?