Ribs Redemption

[misterrachel]

Well, after my miserable 4th of July brisket fail, I decided to redeem myself with some spares from Costco. Used Plowboy Yardbird rub and in they went on the "High Smoke" setting (approx 220). I did a true 3-2-1 and the family says it's the best I've done thus far on ribs!

 

[ronbrad62]

Congrats on the comeback! Now that your confidence has been restored, you are ready to show that next brisket who is the boss. And, after you introduce it to the wife, you can smoke it :wink:

 

[KB BBQ]

Congrats on the ribs! Don't let the next brisket intimidate you, you'll nail it next time.

 

[Garyclaw]

Looks Great!

 

[78novacaine]

How do you like using the butcher paper for the ribs? I just got a roll a few weeks ago and have only used it for beef so far. I was tempted with a rack of St Louis I cooked Saturday but I just ran them nekkid instead. I find with foil they tend to get a little soft for my liking.

 

[fwdiii]

Some great looking ribs....nice job!!

 

[Big George's BBQ]

Go for the Brisket again

 

[LordRiffenstein]

Them bones look tasty!

I've used BP but just to speed up a rib cook that was taking to long, never added liquids or so,just to trap the heat. Did you at liquid/butter/sugar etc when wrapping? How did the BP hold?

 

[misterrachel]

Them bones look tasty!

I've used BP but just to speed up a rib cook that was taking to long, never added liquids or so,just to trap the heat. Did you at liquid/butter/sugar etc when wrapping? How did the BP hold?

I just did a straight wrap, no liquid or butter added. The paper held up well, yet was easy to remove when the last hour came.

 

[misterrachel]

How do you like using the butcher paper for the ribs? I just got a roll a few weeks ago and have only used it for beef so far. I was tempted with a rack of St Louis I cooked Saturday but I just ran them nekkid instead. I find with foil they tend to get a little soft for my liking.

I thought the paper worked out very nicely. They had a great bite to them (more of a competition style bite).