-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
R i b s
- Thread starter DouG M
- Start date
sloandsteady
Full Fledged Farker
For me it is by color and overall appearance.
iBBQ
Knows what a fatty is.
^ What he said.
Depending on what temp you're cooking at, 3-2-1 may be too long. You might want to check after the first hour of being wrapped. Since I started smoking spares at 275-300, I skip the wrap.
leanza
Babbling Farker
Im talking about Spare Ribs here.... 3hr mark has been all about smoke flavor. Then I wrap in foil with whatever for one hour for tenderness. Then aprox 1/2 hr or so to sauce and tighten up. So, generally, 3-1-1 for me. I run my cook from 230*-260* that helps me not sweat any temp flux. And you know what their spposed to look like when a rib is done. I like mine with a little pull to them. Some fall off the bone , not me. I wouldnt worry about probing for internal temp. Your time frame and temps will ensure the inside temp not an issue.
mchar69
Quintessential Chatty Farker
3-2-1 is too much. Perhaps you don't need to wrap, it's all about the color.
