Followed Meathead's recipe to the letter. Got rid of the membrane, washed and patted dry, then salted the ribs and put them in a ziplock bag in the fridge for a couple of hours. Took them out, sprinkled with Memphis Dust, cut each rack in half so that I could do 1 pair lengthways, and one pair sideways for good smoke ventilation. Popped them into the smoker which was about 5 degrees above 230F at that point. Came back 3 hours later to do the bounce test and they still needed a little more time so left them on for another half hour.
They were so good, my girlfriend and I thought we'd died and gone to Heaven. I will never do my ribs any other way.
See pictures below.
Meathead, kudos to you and all of your crew for the best smoker/BBQ website and the best recipes.
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