Discussion in 'Pork' started by livewirecs, May 25, 2015.
Smoking some St. Louis and Baby Backs with some vegetables and gonna toss some eggs on.
Mmmm... Ribbies ! Thumbs Up
IT timer just went off at 170. Uhhhh no. They were only in two hours at 225. Lol #SmokeOn
If your trying to track the IT in your ribs, that can be a PITA ! Ya can do the toothpick test or the bend test... Little easier than doing IT on ribs. Just my 2 cents for what it's worth !
They aren't done yet.....don't worry about IT of ribs.....Pick them up with tongs in the middle of the rack.....if they fold darn near in half and start to fall away from the bone then they are done......another thing to look for is how far they pull back from the bones....1/2 inch will tell ya that you're pretty close too...
Thanks guys. Yeah they still have a ways to go I appreciate the help!
ok, wrapped in the foil.
Out of the foil and back in for the final hour. Smelling good!
Can't wait to hear the verdict and see the final product!
They were pretty good! Very tender. Didn't fall of the bone but came close. Needed to be a bit smoker. I used a Pecan/Apple wood mix but kept it to tame. I had a bad experience a few weeks ago (creosote) and now I've been "woodshy" lately. Oh well they were still yummy.
They look great, nice job ! Thumbs Up
Thanks! Without your help they might not have been so good!
They look good enough to eat from my house! Good job.
Look really good
I've tried fruit woods with ribs ...and keep going back to all-hickory, since the fruit woods seem too mild on anything but chicken (to me anyway). You'll get more flavor with less wood too ...if you're still wood-shy.
Thanks for sharing! They look great! And I'm sure they tasted even better!
They look really good. Congrats
Those look pretty good to me. I like some texture to mine, tender, but not fall-off-the-bone.