I am still trying to find the perfect blend of rub and sauce for ribs. I am throwing some ribs on this afternoon for my daughter and her kids. I don't want to mess with their favorite recipe but I have some rubs and sauces that I want to try. So I am thinking of splitting four or five bones off of one slab and doing my experimenting on these.
My question: Is this a practical idea? I know that the ends of ribs (flaps) cook faster and get hard while the rest of the rack is awesome. How can I cook my experiments without impacting the regular ribs? I normally do a 2.2.1 but I am afraid if I do the same thing to smaller piece I will end up with tastyy charcoal.
My question: Is this a practical idea? I know that the ends of ribs (flaps) cook faster and get hard while the rest of the rack is awesome. How can I cook my experiments without impacting the regular ribs? I normally do a 2.2.1 but I am afraid if I do the same thing to smaller piece I will end up with tastyy charcoal.
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