Did Last Meal Ribs in my Bradley Digital, Saturday afternoon. Set the oven temp to 230F, and used a combination of Cherry and Hickory for the briquettes.
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.
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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