B
barbefunkoramaque
Guest
Just made the perfect rib and no damn judge in site. Don't you hate that?
Recently I had to cook for my family. I left my butt glitter at the church so all I had for the second layer was brother brett's rub.
I dresses the ribs and rubbed with lawreys, bretts rub and of course the dalmatian sprinkle.
I was pressed for time and the pit was around 225 and I wanted great ribs so I had to wait until 270-280. In the meantime I said, ****, might as well pop them in the oven to take the chill off... chill is time ya know.
at 12:30 I popped them on the smoker. I am so happy with the Meat Mama. It was like it was designed for Texas. It naturally aspires (70 degree ambient temp with winds under 5 MPH) right at 270 when properly loaded and vents wide open and one stack capped. Putts along at the superior 270-280 temp level. Superior in that all other levels above and below that level are... inferior. Nothing personal, just, well, you know, I love perfection, as opposed to what people like that use other temps. NTTAWWT. I mean the world needs people screwing up their ri...
I digress. :becky:
I hope y'all chuckled.
Anyway, I think a rib should not be pink all the way through if its a spare and these were peppery crusty, tender and juicy and bite through perfect. Good flavor and significant ring.
It had been a long time (about maybe 1200 pounds of ribs) since I had one of my own ribs STRAIGHT from the pit. I used the weep em and read method.
So... Hats off to ya brotherbd... time to share your recipe. If its cheaper than mine and is transferable to other sides and meats... I will dump my glitter forever.
Recently I had to cook for my family. I left my butt glitter at the church so all I had for the second layer was brother brett's rub.
I dresses the ribs and rubbed with lawreys, bretts rub and of course the dalmatian sprinkle.
I was pressed for time and the pit was around 225 and I wanted great ribs so I had to wait until 270-280. In the meantime I said, ****, might as well pop them in the oven to take the chill off... chill is time ya know.
at 12:30 I popped them on the smoker. I am so happy with the Meat Mama. It was like it was designed for Texas. It naturally aspires (70 degree ambient temp with winds under 5 MPH) right at 270 when properly loaded and vents wide open and one stack capped. Putts along at the superior 270-280 temp level. Superior in that all other levels above and below that level are... inferior. Nothing personal, just, well, you know, I love perfection, as opposed to what people like that use other temps. NTTAWWT. I mean the world needs people screwing up their ri...
I digress. :becky:
I hope y'all chuckled.
Anyway, I think a rib should not be pink all the way through if its a spare and these were peppery crusty, tender and juicy and bite through perfect. Good flavor and significant ring.
It had been a long time (about maybe 1200 pounds of ribs) since I had one of my own ribs STRAIGHT from the pit. I used the weep em and read method.
So... Hats off to ya brotherbd... time to share your recipe. If its cheaper than mine and is transferable to other sides and meats... I will dump my glitter forever.
ray:
