Rib Newb on an OKJ Pro

[HawkerXP]

I have the PBC, , I use the toothpick method probing for tenderness between the bones.

[Allon]

On my Bronco, setting of 1 1/2 on the intake and 1 1/2 to 2 on exhaust nets me 225°F almost exactly every time. I use Kingsford briquettes and have found no reason to change...yet.

I haven't wrapped ribs yet. Mine come out just fine...

[jdsegra]

Cook went well. Nice flavor, both rubs were tasty, and the cook was easy. I put them on and let it ride for 4 hours undisturbed.

The ends were a little crunchy for my taste. I didn't think it was possible to have too much bark, or for to bark to be too set, but I think this was close for me. Nice to know that it's available though. Some of the leaner areas were a little dry. Probably left on for too long.

Notes to self:
Try the hanging method again. Start paying attention to done-ness on hour 3 (do the toothpick test mentioned by Sid P )
The Rodney Rib Rub was pretty good, but make it without salt next time and brine like normal.
Leaving the membrane on was tasty. Leave it.
If shortening the cook time doesn't produce the desired texture, think about wrapping in butcher paper for hour 3.

[Bogy]

I'd eat those!

[Uncle Bob]

Back ribs almost always are done sooner than spares. Good thought to start checking sooner.

[klflowers]

Beautiful!

[Soonerpop]

Nice!