Jerby Trigg Ribs possible Chud Finish

[16Adams]

14 mi bike ride completed. Taking a few pro tips for expedited babyback ribs. Wiped off and diamond scored the membrane. Cut corners and loose pieces. Slather of Worcestershire and mustard. Seasoned with Oakridge Dominator. Wrapped tight in double layer foil. Placed top shelf of Austin XL at 300+.Meat side down to start. May throw in a Chud tip at the end and foil boat

 

[16Adams]

1:35:00 into cook. Using a mix of natural juices, Head Country and a bit more rub. Glazing has begun and Temp probed 186-193* but not tender everywhere. Would still be a tad chewy. Reduced pellet temp to "smoke'. Smoke and glaze smoke and glaze on these cheater ribs

 

[16Adams]

Baby back Ribs in under 2 Hours (1:53:00)
Removed at 203*
Wrapped loosely in pink butcher paper
At least a 20 minute rest,
"The longer they rest the better they get"

 

[sudsandswine]

You foiled them at the start of the cook? Then removed it part of the way through?

 

[cowboyupbbq]

Foil first?

You foiled them at the start of the cook? Then removed it part of the way through?

That’s what I was thinking.

May be how they do it in Texas ?

 

[16Adams]

The end

 

[16Adams]

When you want ribs in 1,5-2 hours
Yes.

 

[cowgirl]

I do not know the folks who you are talking about, but there's nothing wrong with "cookin' like Adams"! Let them copy your style! :laugh:

 

[16Adams]

I do not know the folks who you are talking about, but there's nothing wrong with "cookin' like Adams"! Let them copy your style! :laugh:

Interesting place at times ;-))

#smokesignals

 

[Fooball]

You foiled them at the start of the cook? Then removed it part of the way through?

Been doing that for years for the crowd that wants "fall off the bone tender ribs".

Wrap raw ribs in foil with a slather of cheap BBQ sauce. Into the oven at 350 for an hour and a half. Dump liquid, either spice rub or sauce again-into smoker for a half hour or 45 minutes to dry and pick up smoke flavor. (They DO pick up smoke flavor even though they are cooked)

It works. If your in a hurry. And if you want fall off the bone. They always come back for seconds.

 

[16Adams]

These had right bite, tug and chew. They're nowhere near as good as traditional smoke, but they're good in their own way and Fast

 

[Nuco59]

I've started spares off on the grill wrapped with no seasoning for an hour or so and finished them naked on the grate with a bit of s&p - then glazed at the end for color.

pretty danged good.

 

[16Adams]

You foiled them at the start of the cook? Then removed it part of the way through?

May be controversial but it makes quick work for a better than decent rib

https://zoboko.com/text/dn11dymj/le...ipes-and-recollections-from-the-pitmasters/40

 

[pjtexas1]

I like that Adams tried this and we all come out of the woodworks to confess we've done the same. 10 years ago he'd be evicted from Texas. [emoji1787]

Sent from my SM-G996U using Tapatalk