ShadowDriver
somebody shut me the fark up.
Look at that "toothy grin!"
Yes, please. You folks ate well, brother.
Yes, please. You folks ate well, brother.
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Haven’t done ribs in forever, wrap or no wrap?
- Thread starter Fishwater2002
- Start date
SVTNate
Knows what a fatty is.
Jeremy Yoder has a new video on ribs that I want to try for fun.
IIRC (I watched it a couple days ago, forgive me) - 4 hours on smoke, spray after Hour 3.
Wrap in butcher paper at higher temp for... damn. 1-2 hours?
Just watch the video. He used pork tallow when he wrapped. Smoked pork tallow, of course, and that's what caught my eye.
Salt and peper for rub, very basic.
IIRC (I watched it a couple days ago, forgive me) - 4 hours on smoke, spray after Hour 3.
Wrap in butcher paper at higher temp for... damn. 1-2 hours?
Just watch the video. He used pork tallow when he wrapped. Smoked pork tallow, of course, and that's what caught my eye.
Salt and peper for rub, very basic.
- Joined
- Mar 30, 2017
- Location
- Austin, TX
Grill Your Ass Off Infidel Pork Rub. Two hours unwrapped at 245. Wrap in butcher paper for one hour. Unwrap and slather with Yes Dear Competition Sauce for one hour. Enjoy.
Those ribs look great and if everybody liked them then mission accomplished.
Did the Johnny Trigg method years ago (wrapped with butter, honey, brown sugar and Tiger Sauce) and my three generations of Texas women loved them. I don't mess with success so mostly do them that way. Daughter's boyfriend likes Memphis style dry rub ribs so I do him a rack that way.
Don't cook ribs very often but always wrap.
Did the Johnny Trigg method years ago (wrapped with butter, honey, brown sugar and Tiger Sauce) and my three generations of Texas women loved them. I don't mess with success so mostly do them that way. Daughter's boyfriend likes Memphis style dry rub ribs so I do him a rack that way.
Don't cook ribs very often but always wrap.
