This past weekend I tried the Blasphemy Ribs on my gasser. I picked up and prepped 2 racks of meaty baby backs then cut them apart. Rubbed one with MMD (after a night of dry brine) and the other with an all purpose rub I had purchased and placed them on a pizza pan. Got the BBQ steady at 225 (monitored with a probe from my Thermoworks Smoke) with a water pan and my Amazin tube smoker. At the 2 hour mark they didn't look like they would be done so I went another half hour then sauced and cooked for another half hour so 3 hour total cook time.
The flavor was awesome but they were not fall off the bone done like my wife likes them. When you took a bite, a little bit of meat stayed on most of the bones. Not quite done? These were also exceptionally meaty ribs so a rack with less meat may have been perfect I think? Maybe run the BBQ at 250 next time? What temp should the meat be at when you apply sauce for that last 20-30 minutes?
Any and all suggestions are welcomed.
The flavor was awesome but they were not fall off the bone done like my wife likes them. When you took a bite, a little bit of meat stayed on most of the bones. Not quite done? These were also exceptionally meaty ribs so a rack with less meat may have been perfect I think? Maybe run the BBQ at 250 next time? What temp should the meat be at when you apply sauce for that last 20-30 minutes?
Any and all suggestions are welcomed.
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