Jon, I did not see any rambling. I hung on to every word.
Thanks,
Thanks,
-
-
Rich, I will let you know for sure.
Thanks,Comment
-
OK Guy, you are up, I see the little green dot is on, and some of use are waiting for your report and pics from the rib smoke yesterday. I know it went well and am trying to be patient for the report.
I knew that Jon would be up his green dot is illuminated also.Comment
-
They are looking good. I just happened to have a roasting rack that I put the ribs for the top level on. The temp has stayed between 250 to 230. Right now it is at 230 and has been there the longest. When it was 250 I just closed the top vent to half and the bottom vents are at half. More to come.Comment
-
Here we go. This is after about 1.5 hours.Comment
-
Well the pic didn't work but your narrative was excellent. Hopefully after the event is over you can get the pic thing sorted out.Comment
-
Tell me Barry what are you seeing with the picture? Also I know everyone says that you can't check ribs with a thermometer but I put my Thermopen in a meaty top of the rib and it showed 173. This is on the top level. To me that says overcooked???Comment
-
ne
New Year's RibsAttached FilesComment
-
-
Guy, they should be 180-190ish if you want to go by temp
Comment
-
Not overcooked. I agree with Jon and maybe as much as 195*F. I use the Thermopen on the thick end between the 2nd and 3rd ribs in from the end.Originally posted by Guy View Post
The extra temp just breaks down the collogen/gristle and makes them more tender.Comment
-
Jon And Barry, I had 12 people here eating those ribs. I approached every person and asked their opinion and asked them to be blunt otherwise they would be eating them again. If they are not good I don't want to cook them the same way again. Everyone said they were very tender and good. So I guess a successful day. I also cooked a pot of collards, a pot of Black eyed peas and my wife cooked Mac and Cheese. And corn bread.
Thank you both for your help.
GuyComment
-
Yea Team!! I am so glad for you Guy. You had a great set of sides that are traditional for New Years Day to support those great ribs.
Did you offer a variety of sauces or were they traditional Memphis dry?
I got to make some cornbread soon.Comment
-
Congrats. Thats a big undertaking. You should be proud. Its only going to get better.Comment
-
Wow thanks guys. I have not had this many claps in awhile. High School football was the last time. LOL Got a last question or two. I did not get much bark on the ribs and I am going to say this was due to my rub. I used a rub that I got from Black's Barbecue, a famous place in Lockhart, Texas going back to 1932. I have actually been there and eaten their brisket they are famous for. The directions said it was highly concentrated and to use lightly so I did. I will be making some MRub tomorrow and a lot of it. Also I think I took the ribs off before I really wanted to because of 12 hanging tongues in front of me. I tried the crack method for doneness picking up the rids with tongs and they were not quite there. Any thoughts, criticism or comments??
GuyComment
-
Comment, I think you performed in an excellent manner for your first attempt at a large, for you, group. Leave the ribs on until they reach 195*F between ribs i-2 and 2-3 on the thick meaty end. That last 5-10 degrees will two to things it will break done the last of the collagen and put more of a bark on it. Try that first. If the bark doesn't thicken up check out this article.
Comment
Comment