MushCreek
Full Fledged Farker
- Joined
- Oct 1, 2009
- Location
- Seminole...
I smoked 3 racks of ribs today on the UDS. They're nice looking St Louis cut, and I removed the membrane from the bone side. Put a nice rub on them, and cooked 'em on the UDS for about 5-1/2 hours total at 225 to 250. I did 3 hours, foil for an hour, then open again and glazed some BBQ sauce on them. They were absolutely great, and the meat slid right off the bone, but I didn't get any 'pull-back' that I see in lots of pictures. Obviously, judging from how good they were (sorry, no pron) it doesn't matter, but I was just wondering what causes the pull-back, or lack thereof? Should I discard the ones we didn't eat? (j/k)