ANT0407
Well-known member
I'm trying to decide if I want to wrap or let them ride. You've had them before, any thoughts?My favorite type of ribs. Did you remove the membrane???
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I'm trying to decide if I want to wrap or let them ride. You've had them before, any thoughts?My favorite type of ribs. Did you remove the membrane???
Decided to go unwrappedI'm trying to decide if I want to wrap or let them ride. You've had them before, any thoughts?
Time for the rest. They look fantastic!Decided to go unwrapped
Wow! So good!Time for the rest. They look fantastic!View attachment 2055
That's a good price per pound, Market Basket rules..Giving beef back ribs a try today. Not much meat on them but I hear they are tasty. I'm using Sucklebusters 1836 Beef rub and running the put at 250. From what I've read they are the bones that are cut off of the prime rib. Not much meat on the top of the racks, it is all between the bones.View attachment 2052View attachment 2053
Any certain internal temperature you went to?Wow! So good!View attachment 2056
what is this and the foil wrapped brick method?My first Brisket. I am going to do the wood block trick next time to eliminate the pooling
I went by feel but it was just over 200 I thinkAny certain internal temperature you went to?
The wood block/chunk is placed on the grate under the meat. This will "dome" the meat so excess moisture will run off rather than pool.what is this and the foil wrapped brick method?
Mmmm, perfection...Wow! So good!View attachment 2056
A little late here, but I never wrap beef ribs.Decided to go unwrapped
No worries, I figured if I had the time I should let them goA little late here, but I never wrap beef ribs.
Mmmm Ribbs! Looks like desert behind it too!!Wow! So good!View attachment 2056