Thanks to my fellow pit members for your help.
Some of you may remember my last attempt at country style ribs. Suggestions were made for wrapping...so wrapping is what I do. Figured this was a good way to get the Yoder dirty after giving it an end-of-summer cleaning. Anyway, the wrapping made a huge difference in tenderness as I was able to get them to 195 - 200 (actually my 17 yo son finished them).
The ribs this time were on point. Tender and juicy with just enough bite.
I first salted them for 1 hour (lots of time pressures this weekend). The. Marinated them for 3 hours. Marinade was 1.5 cups Frank’s, 1 cup white vinegar, 1 cup white wine, 1 tablespoon Herbs de Provence, 2 teaspoons mustard powder, and a stick of butter. Heated all together to melt butter and used mustard powder to help with emulsification.
Heated YS-640 to 225 and smoked the country style ribs at 225 for 1.5 hours. Wrapped in foil on a bed of onions with some of the marinade that I boiled for 10 minutes as my braiding liquid). Cooked them at 225 for 3 hours till they hit 195 then into faux Cambro for an hour (next time I’ll turn heat up to 300 at wrap time to hasten the process - I got called to work so my son finished as directed although he did turn up the temp to 250).
The onions were were delicious too and were a nice accompaniment to the ribs as were the cheesy potato’s and coleslaw. I used the liquid in the foil as a nice little Sauce.
I appreciate the the recommendations from y’all. The help made a big difference on this cook.
Some of you may remember my last attempt at country style ribs. Suggestions were made for wrapping...so wrapping is what I do. Figured this was a good way to get the Yoder dirty after giving it an end-of-summer cleaning. Anyway, the wrapping made a huge difference in tenderness as I was able to get them to 195 - 200 (actually my 17 yo son finished them).
The ribs this time were on point. Tender and juicy with just enough bite.
I first salted them for 1 hour (lots of time pressures this weekend). The. Marinated them for 3 hours. Marinade was 1.5 cups Frank’s, 1 cup white vinegar, 1 cup white wine, 1 tablespoon Herbs de Provence, 2 teaspoons mustard powder, and a stick of butter. Heated all together to melt butter and used mustard powder to help with emulsification.
Heated YS-640 to 225 and smoked the country style ribs at 225 for 1.5 hours. Wrapped in foil on a bed of onions with some of the marinade that I boiled for 10 minutes as my braiding liquid). Cooked them at 225 for 3 hours till they hit 195 then into faux Cambro for an hour (next time I’ll turn heat up to 300 at wrap time to hasten the process - I got called to work so my son finished as directed although he did turn up the temp to 250).
The onions were were delicious too and were a nice accompaniment to the ribs as were the cheesy potato’s and coleslaw. I used the liquid in the foil as a nice little Sauce.
I appreciate the the recommendations from y’all. The help made a big difference on this cook.
Attached Files
Comment