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Featured Replies

friend of mine uses the Johnny Trigg glaze for the two hour wrap portion - parkay, brown sugar, agave syrup or honey, and Tiger sauce.  His ribs are awesome.

  • 2 weeks later...

Only my 2nd time doing ribs today.  Pork baby-back ribs. 275º for 2.5 hours, dry rub, covered in foil.  Out, bump up to 350º, barbecued up, back in for 40 mins.  Thoughts?  Suggestions?

  • 6 months later...

Any suggestions on ribs in the oven besides slow and low for a few hours?  This is sacrilege, I know, but I moved back to London in September and it's my only option. Fortunately I have plenty of Bolners rubs and brought various sauces with me from Texas. Sold my Klose pit to a fellow surly member on the way out and I am now craving something that might resemble 'cue.

  • 9 months later...
  • 1 month later...

Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 

image.thumb.jpeg.7010ce129182cb3ff8f478f95ca76415.jpeg
first rack

image.thumb.jpeg.8a02cec4d2f6ad0fcb7bf7bc575ec51b.jpeg
second rack

image.thumb.jpeg.c8cbf0fa2613562b9a3c67930591d6c7.jpeg

and the pita third rack. 

image.thumb.jpeg.200b2b5103609237a069d2126c676fa2.jpeg

turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.

Edited by TXSG8R

Half a Boston butt today. 10 hrs 260 or so. Trimmed false fat cap off. Trimmed inner connective tissue. Seasoned with Meat Church BBQ honey hot. Brought to nice bark. Sprtiz with half apple vinegar half H2O. Put on butter cubes, sauce glaze and a little Meat Church all purpose. Wrapped until 203. Took off glazed with BBQ sauce again and put back on for 20 to caramelize. Hip bone pulled right out. Pull and done. Pretty and tasty af. 

 

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Edited by Passive Aggressive Coach

Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 
image.thumb.jpeg.7010ce129182cb3ff8f478f95ca76415.jpeg
first rack
image.thumb.jpeg.8a02cec4d2f6ad0fcb7bf7bc575ec51b.jpeg
second rack
image.thumb.jpeg.c8cbf0fa2613562b9a3c67930591d6c7.jpeg
and the pita third rack. 
image.thumb.jpeg.200b2b5103609237a069d2126c676fa2.jpeg
turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.
Nice rack(s)

@TXSG8R They look great. Yes please. Also may want to cut the skirt off before cooking in the future. Makes for a more even, predictable cook. 

  • 3 years later...

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