Some of you know I am only into this whole smoking deal a very short time. I have tried chicken, pork butt, salmon, brisket and ribs. The last time I tried ribs I wasn't happy. They weren't tender enough and just didn't do anything for me. So I jumped back on the bike and tried again. I read Meathead s recipe a dozen times and read everything I could to figure out how to succeed. I was drawn to wrapping because it seemed like a sure fire way to get tender ribs....but it just didn't sit right with me. I have all our kids coming over next weekend for.....yep.....ribs so had to do a dry run today.
I elected to go simple. Apply Butcher Premium Rub about an hour before heating up the Mak 1 star up to 225. Put the ribs on and walk away. No looking, no spritzing, no fretting....just walk away and trust the grill. I only peeked at 3 hours and 6 hours. At 6 hours they were almost done and at 7 they were ready.
That is what I didn't do the first time around. I was peeking and spritzing like the newb I am. That added so much time I had to pull them for dinner before my wife demanded something to eat from McDonald's.
This time I was determined to TRUST THE GRILL. i was very happy. I think I was on near to the ribs being over cooked but they were not fall off the bone and were moist. I added MAK's Honey Stinger sauce on the last 30 minutes of the cook.
In the pic you can see there is some separation between the sections. I am not sure what that is all about but they were not dry.
Thanks to all of you for posting your experiences. They are so helpful. So for all you newbies like me.....TRUST THE GRILL!!!!
I elected to go simple. Apply Butcher Premium Rub about an hour before heating up the Mak 1 star up to 225. Put the ribs on and walk away. No looking, no spritzing, no fretting....just walk away and trust the grill. I only peeked at 3 hours and 6 hours. At 6 hours they were almost done and at 7 they were ready.
That is what I didn't do the first time around. I was peeking and spritzing like the newb I am. That added so much time I had to pull them for dinner before my wife demanded something to eat from McDonald's.
This time I was determined to TRUST THE GRILL. i was very happy. I think I was on near to the ribs being over cooked but they were not fall off the bone and were moist. I added MAK's Honey Stinger sauce on the last 30 minutes of the cook.
In the pic you can see there is some separation between the sections. I am not sure what that is all about but they were not dry.
Thanks to all of you for posting your experiences. They are so helpful. So for all you newbies like me.....TRUST THE GRILL!!!!
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