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Guest
Guest
wdroller said:If on subsequent cooks, I can duplicate the ribs I cooked today I'm gonna be one happy man.
The ribs came from BJ's and were fresher (expiration date 8/14 when I bought them on 8/4) and more evenly sized that those I've bought at Costco. So-o-o. I can go back to BJ's.
I used Worcestershire sauce and TXBBQRub 24 hours ahead and recoated with rub just before I put them in the smoker. So-o-o. I can do that again.
I was diligent in keeping the heat between 215 and 240 for four hours (red oak and hickory) before I put the ribs in foil and raised the heat to 240 for 1 hour. Keeping that 215-240 temperature range in an offset using only wood while the ribs were bare was a little harder, but I can do that again, I think.
I removed the foil and smoked them for 1/2 hour before I brushed pineapple jelly on for the last 1/2 hour, temperature 225 and falling. I can do that again.
After that.... Well, I don't need to tell you. But I do need to thank all of you who have posted help to those of use new to offset smokin'.
__________
She took all the love that a poor boy could give her,
And left me to die like a fox on the run.
Sounds good! Just 2 questions.. Based on your cooking times, I assume they were loin backs? (2) Was that the original or Brisket Blend you used?
24 hours ~ I might just try that.