BlackDogBBQ
Knows what a fatty is.
- Joined
- Jan 21, 2014
- Location
- Athens, GA
We are preparing for our 1st competition (GBA Jekyll Island) and need some advice because we just can't get our rib recipe down. We got the flavor we want but cant get those ribs to be tender and, to be honest, they are a little dry as well. Here is a break down of what I have done the last couple of times any advice would be greatly appreciated.
Start off with rack of St Louis Style Ribs ranging from 2.5 - 3.5 lbs
I have both brined for a couple of hours and have done racks just rubbed not brined both ways needed some help in the tenderness department.
Cut membrane off the back.
Put on Stumps Smoker at 225 for two hours basting (with a spray bottle) a couple of times after they have been on for 45 mins.
Spray with baste one more time and wrap in tin foil for two hours.
Take out of tin foil baste with sauce and put back on smoker for 1 hour.
Take off let rest 15-20 mins and enjoy tasteful but not tender ribs.
What going wrong guys? Thanks a lot in advance
Start off with rack of St Louis Style Ribs ranging from 2.5 - 3.5 lbs
I have both brined for a couple of hours and have done racks just rubbed not brined both ways needed some help in the tenderness department.
Cut membrane off the back.
Put on Stumps Smoker at 225 for two hours basting (with a spray bottle) a couple of times after they have been on for 45 mins.
Spray with baste one more time and wrap in tin foil for two hours.
Take out of tin foil baste with sauce and put back on smoker for 1 hour.
Take off let rest 15-20 mins and enjoy tasteful but not tender ribs.
What going wrong guys? Thanks a lot in advance