Here's some ribs I threw on for the 4th of July. These are photos of them prepped, and rubbed, and sitting waiting for the MES to come up to temp.
Yum Can't wait
Dan
Yum Can't wait
Dan
For more tender Baby Backs, just leave them on the smoker a little while longer. I have my BB's down to the 2-2-.5 method & that works fine for me, minus the foiling.thanks guys...I appreciate all the wonderful comments..makes me feel good. All warm and fuzzy...oh wait..that might be the beer too. ha ha ha
Anyway...THey tasted great..BUT....they weren't FALL OFF THE BONE tender...are BB Backs suppose to be? I mean, they werent dry at all, and tasted good, but I thought they could be MORE tender.
Any thoughts.
Oh yeah...and for the person who asked about my sauce..it is a secret recipe that I dont share, cuz I actually enter it into competitions..BUT I do send out SAMPLE bottles, if you are willing to cover shipping.
Dan
Fall off the bone, by most experts is considered over cooked ribs. Ribs with meat that requires a slight tug to come off the bone clean is consider about right. I am surprised you said the meat wasn't tender, because in the pics you have some decent pull back on one of those racks. If the others didn't have about 1/2" pull back (meat from bone tip), that would explain why not tender.Anyway...THey tasted great..BUT....they weren't FALL OFF THE BONE tender...are BB Backs suppose to be? I mean, they werent dry at all, and tasted good, but I thought they could be MORE tender.
Any thoughts.Dan