Pitmasters this is Pit Boss. This thread is here to help anyone who is cooking Last Meal Ribs that has mid cook questions. Several members are following this thread and will give you helpful tips and recommendations to help you with your particular cook. Thanks to Mettius for the original post.
Pit Boss
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This past Sunday, I tried to make the "Last Meal" Ribs, per the article. I was really looking forward to trying them.
I used my Large BGE with plate setter. Temp monitored with the Maverick probe at the grate level 2" beside the meat, but still positioned above the plate setter.
I used a St. Louis rack weighing in at 1.6lbs. They looked a bit small meat-wise, but they were the only ribs my grocery store (HEB, a Texas chain) carried that were not previously frozen. They were "Natural" (claiming free range, no antibiotics, hormones, etc.)
I don't really like wet sauces, so was aiming for dry ribs.
First I sprinkled on 3/4 teaspoons of Kosher salt and put the rack in the fridge for about 65 minutes on a rack so air could circulate underneath as well. Then I used 3 Tablespoons of the Memphis Dust rub per side of the ribs after rubbing olive oil on the rack (I did peel the membrane prior to salting). I used no salt in the Memphis Dust recipe.
5 hours later the ribs weren't quite splitting when I did the bounce test, but it was 10:30 PM and spouse was getting ravenous.
Overall I was disappointed. The ribs were very sweet, even for my wife (She likes sweet things, I'm more of a salty/savory pallet). Is that what the recipe is supposed to be? (I double checked my ingredients, I followed the instructions to the letter).
I did have a heck of a time holding temperature in the BGE, it kept wanting to drop towards 200 or up to 250. I was playing yo-yo with it the whole cook trying to get grate temp at 225. I used 4 oz of hickory chunks and at 30 min in to the cook I added 4oz more. They didn't seem to really produce much smoke. I suspect the charcoal temps were just too low to burn it? Or was the burning wood the reason I couldn't hold temp at 225? I'm not sure if the temperature fluctuations caused issues.
Previously the only rib rub I've tried was a Martha Steward recipe from the today show website. It always came out way to salty (even for me). But this seems the other extreme.
Any advice? (I've got a whole bunch of the Memphis Dust left as I did the recipe as specified in the article.)
Pit Boss
------------------------------------------------------------------------------------------
This past Sunday, I tried to make the "Last Meal" Ribs, per the article. I was really looking forward to trying them.
I used my Large BGE with plate setter. Temp monitored with the Maverick probe at the grate level 2" beside the meat, but still positioned above the plate setter.
I used a St. Louis rack weighing in at 1.6lbs. They looked a bit small meat-wise, but they were the only ribs my grocery store (HEB, a Texas chain) carried that were not previously frozen. They were "Natural" (claiming free range, no antibiotics, hormones, etc.)
I don't really like wet sauces, so was aiming for dry ribs.
First I sprinkled on 3/4 teaspoons of Kosher salt and put the rack in the fridge for about 65 minutes on a rack so air could circulate underneath as well. Then I used 3 Tablespoons of the Memphis Dust rub per side of the ribs after rubbing olive oil on the rack (I did peel the membrane prior to salting). I used no salt in the Memphis Dust recipe.
5 hours later the ribs weren't quite splitting when I did the bounce test, but it was 10:30 PM and spouse was getting ravenous.
Overall I was disappointed. The ribs were very sweet, even for my wife (She likes sweet things, I'm more of a salty/savory pallet). Is that what the recipe is supposed to be? (I double checked my ingredients, I followed the instructions to the letter).
I did have a heck of a time holding temperature in the BGE, it kept wanting to drop towards 200 or up to 250. I was playing yo-yo with it the whole cook trying to get grate temp at 225. I used 4 oz of hickory chunks and at 30 min in to the cook I added 4oz more. They didn't seem to really produce much smoke. I suspect the charcoal temps were just too low to burn it? Or was the burning wood the reason I couldn't hold temp at 225? I'm not sure if the temperature fluctuations caused issues.
Previously the only rib rub I've tried was a Martha Steward recipe from the today show website. It always came out way to salty (even for me). But this seems the other extreme.
Any advice? (I've got a whole bunch of the Memphis Dust left as I did the recipe as specified in the article.)
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