Newbie’s ribs.

[klflowers]

They look pretty good to me. Blasphemy is a great technique, I think you will like it.

[ByTor]

Oh yeah, I got a spray bottle and filled it with apple juice and Apple cider vinegar and completely forgot to use it! haha

[ByTor]

Forgot I did use the smoker tube with Apple pellets. It’s the only pellets I have as of yet to be honest.

[ByTor]

Growing up my grandma would boil ribs and they were the rubbery stuff I was never really thrilled about. When I had my first apartment I used to slow cook ribs in the oven directly on the grates but was a mess. Eventually I moved to the grill low and slow and they were okay. I’ve tried partially baking them in pan first but childhood memories made me nauseous. Since I happened upon this site my interest is renewed and the quest for great ribs continues.

I (Morton Kosher) salted the ribs overnight and then added Penzey’s BBQ rub prior to cooking. It was a gift and decided to go with it despite having gathered all the Memphis Dust ingredients. Also, it was a time factor. In retrospect I think it was a little too much salt and forgot about checking. Next time I will probably just add it to dry brine or go with the dust.

My grill is was purchased last year and I have been having a little trouble figuring out the indirect heat. I also recently purchased Grill Grates to add to the complication. This time I decided to try the middle area and it mostly worked out pretty well. I do have a digital thermometer gun thingy and it registered around 240ish on the sides of the Grill Grates and only about 200 in the middle. The Temperature Guage that came with it ran about 300 the whole time which I know is largely inaccurate.

After about 3 hours I loosely wrapped them in butcher paper. I really like this idea over the foil and wanted to try it. I let it go for an hour and realized my gas had run out because of course. I had another can switched and it wasn’t that big of a deal except for time. The outer guage read about 200 so it hadn't been real long with out the heat.

I was using a cheaper Rizen instant temperature probe and it kept reading at about 190. After another hour I realized I might have gone to long so I sauced them up. They were good. I mean they are ribs after all. They fell off the bone but were a little over cooked.

It it was a great learning experience and feel I can do much better next time. I want to try the Blasphemy ribs next!