Hi Everyone. I am doing my second trial run today on BBR. Last weeks first trial run was pretty good for the first run just a tad undercooked at 5 hours & 225.
I plan on about a six hour cook this time and I more fully understand the doneness tests so I'm feel ing a bit more confident.
My problem is my Dad who is suffering from a neurological disease and has a bit of a difficult time chewing needs his ribs falling off the bone.
So how do I get my ribs to that point without compromising flavor and juiciness?
Cooking two sets today first set is coming off at bend/toothpick test doneness.
Brined and using Memphis rub.
I plan on about a six hour cook this time and I more fully understand the doneness tests so I'm feel ing a bit more confident.
My problem is my Dad who is suffering from a neurological disease and has a bit of a difficult time chewing needs his ribs falling off the bone.
So how do I get my ribs to that point without compromising flavor and juiciness?
Cooking two sets today first set is coming off at bend/toothpick test doneness.
Brined and using Memphis rub.
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