Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

First Dino Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    I do mine at a cooker temp of 250. They always take 7-9 hours depending on rack size. That’s not including rest time. I always rest at least two hours. The fat renders down really thoroughly every time. Maybe you pulled them a little soon? Regardless, they look great. Nice smoke ring. Yum.
    Last edited by Jfrosty27; February 7, 2023, 05:38 AM.

    Comment


    • bbq_esq
      bbq_esq commented
      Editing a comment
      Yeah the good bites were out of this world, but I think it needed to go another hour and then a nice long heated rest (as I’ve done for brisket)

    #17
    You pulled them too early, I’ve had them be chewy @ 200 and they melt @ 203. It’s a very fine line, but you have to cross it and then the longer you can rest them the better.

    Comment


    • bbq_esq
      bbq_esq commented
      Editing a comment
      I think you are right. Don’t get me wrong there were some incredible bites. This was meant to be a much longer Sunday cook with a long rest, but had to adapt and get it done while working. Lesson for next time!

    • TxF
      TxF commented
      Editing a comment
      It’s the strangest thing I’ve ever seen, but there is a point where everything that is holding it together disappears and it happens all at once.

    #18
    I'm with the others. You didn't cook it long enough, and they could also benefit from a couple hour cambro hold. There was a lot of fat but most of it rendered the times I've done these.

    Comment


      #19
      Look great bbq_esq. Glad you still enjoyed them and learned some things for the next time.

      Comment


        #20
        Look great. Since I’ve not cooked them I can offer advice but will say I ordered / ate them recently at a fair fancy place and found the same large globs of fat!
        Ordered and ate them last year at a kinda sketchy place outside of OK city and they were amazing!

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here