Newbie’s ribs.

[Ground Chuck]

Nice man! Just across the river.

[ByTor]

Good looking ribs ByTor ! Blasphemy ribs are great, and take about half the time (2.5 hours for me). The advantage - bark and rub/sauce all over each rib. The disadvantage - it takes more space on the grate. And you won't want to wrap them.

If these were too fall off the bone, you might want to just skip the wrap entirely next time, and leave everything else the same.

I don't dry brine with salt if I use a salty rub. I like one called Bad Byron's Butt Rub that I buy around here, and its salty, so I just use the rub as my dry brine.

Keep up the good work, and I look forward to seeing your next cook! Now I need to go take some ribs out of the deep freeze....

Thanks! Yeah, I was really unsure of the timing having never done it on this grill or using Grill Grates. I could probably just forgo the paper but I do think it helped, I just added it too early and left it on too long. It would probably be fine without.

Yeah, learned on the brine. I really want to try the Memphis Dust. I also have a bottle of Famous Dave's I'll have to use sometime as well. I'll check out the Bad Bryons as well.

[ByTor]

Yep! their sauce is pretty sweet but I had family that likes it.

[Huskee]

Welcome! Thanks for you support and for sharing your story.

[Sweaty Paul]

Looks tasty

[Mr. Bones]

Very nicely done, them ribs look great!

[fuzzydaddy]

Your ribs look great to me.

[RonB]

Good lookin' ribs!

[holehogg]

Good looking ribs and sure they tasted a lot better than the boiled ones.

[BRic]

Ribs look good ! Thanks for sharing .

[jfmorris]

Good looking ribs ByTor ! Blasphemy ribs are great, and take about half the time (2.5 hours for me). The advantage - bark and rub/sauce all over each rib. The disadvantage - it takes more space on the grate. And you won't want to wrap them.

If these were too fall off the bone, you might want to just skip the wrap entirely next time, and leave everything else the same.

I don't dry brine with salt if I use a salty rub. I like one called Bad Byron's Butt Rub that I buy around here, and its salty, so I just use the rub as my dry brine.

Keep up the good work, and I look forward to seeing your next cook! Now I need to go take some ribs out of the deep freeze....

[jfmorris]

Spritzing ribs just cools them down and extends the cook time. Bark can suffer, and your rub can wash off. It's something I did back in the 90's, and learned over time not to do.

[Ground Chuck]

Montgomery Inn, nice! You a Cincy guy?!

[Troutman]

Nice work utilizing that gasser. Been a while since I cooked ribs on mine, I may give it a try for old time sake.

[LA Pork Butt]

Welcome to the Pit! It definitely looks like you are making progress in your search for great ribs.