spudthegreater
Fire Starter
- Aug 12, 2020
- 44
- 58
Wanted to do a Short Plate set of Ribs, but couldn't find them at the local shop, but they did have some vacuum packed frozen Angus Prime Grade back Ribs for 3.49 lb.
I did these Texas style, with salt, pepper, garlic powder. Wrapped them and put them in the fridge overnight.
I set my Pit Boss 820 to smoke, temp was below 180, usually around 160, p setting 2. I used a water pan for temp stability and moisture, used Lumberjack Char Hickory pellets. I also used a smoke tube and
for 3 hours I didn't touch it at all. When I opened it I spritzed it with a mix of Red Wine Vinegar and Cranberry juice with garlic clove chunks and a sprig of thyme in a bottle left overnight. I used that about every 45 mins to prevent drying, but it never really looked dry. I rotated the ribs at the 3 hour mark, then again at 5 hrs and then took them off at around 7, wrapped them up, left them in a cooler for over an hour and they were still too hot to pick up with bear hands.
For the smoke I actually turned up the temp at the 4 hr mark to 225 then to 250 at the 5 hr mark. I didn't want these over cooked seeing how most people do these at 275 to 300 which in my mind isn't smoking, its baking. Not my style. I'll pass. Also I didnt want sauce on these, wanted to taste the prime Angus Beef flavors. Came out at about 200 to 205 internal temp probing between the ribs.
Overall it was a good smoke. I'd rate this one an 8 out of 10. Bottom picture was at the 3 hr mark.
Might try some commercial Rubs next time.
I did these Texas style, with salt, pepper, garlic powder. Wrapped them and put them in the fridge overnight.
I set my Pit Boss 820 to smoke, temp was below 180, usually around 160, p setting 2. I used a water pan for temp stability and moisture, used Lumberjack Char Hickory pellets. I also used a smoke tube and
for 3 hours I didn't touch it at all. When I opened it I spritzed it with a mix of Red Wine Vinegar and Cranberry juice with garlic clove chunks and a sprig of thyme in a bottle left overnight. I used that about every 45 mins to prevent drying, but it never really looked dry. I rotated the ribs at the 3 hour mark, then again at 5 hrs and then took them off at around 7, wrapped them up, left them in a cooler for over an hour and they were still too hot to pick up with bear hands.
For the smoke I actually turned up the temp at the 4 hr mark to 225 then to 250 at the 5 hr mark. I didn't want these over cooked seeing how most people do these at 275 to 300 which in my mind isn't smoking, its baking. Not my style. I'll pass. Also I didnt want sauce on these, wanted to taste the prime Angus Beef flavors. Came out at about 200 to 205 internal temp probing between the ribs.
Overall it was a good smoke. I'd rate this one an 8 out of 10. Bottom picture was at the 3 hr mark.
