Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Back ribs from last night

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Back ribs from last night

    To celebrate finally being able to fire up the WSM without having to wear mittens, I threw a rack of back ribs on the smoker. I used BRITU rub over a little mustard and smoked them at around 230 with some apple wood. It was a fairly uneventful cook and I kept it fairly simple- no spritzing, no foiling, no witchcraft, just relax and wait. Normally I find backs are ready for me around 4 hours, but they weren't quite there at that point. By the 4.5 hour mark they weren't passing the bend test but I had some pullback on the bones and the meat was feeling pretty tender when probed, so I sauced and pulled them off. The results? Great taste and nice texture, although the meat wasn't pulling fully off the bones- there were a few spots where it was still sticking on a bit. I often crutch for a bit with ribs, but this cook proved to me that I can still make a decent rack without having to do that. Here are a few pictures from the cook:
    Last edited by cdhickey; April 19, 2015, 07:33 AM.

    #2
    Nice!!!

    Comment


      #3
      Nice smoke ring.

      Comment


        #4
        Good job cdhickey

        Comment


          #5
          Looks good, nice to have decent weather back.

          Comment


            #6
            Great Pics. How did they turn out compared to the ribs you wrap? I never wrap my ribs. But I know a lot of guys do. I was just wondering is you noticed any difference in taste, texture. Plus I usually do ribs on my PBC and wrapping is not really a good option.

            Comment


              #7
              The wrapped ribs pulled from the bones a little easier and gave a bit softer meat, but I didn't find much difference in flavor. In the future, I'll probably stick to not foiling- the difference wasn't enough to justify the extra effort.

              Comment


                #8
                They look really pretty and yummy. FWIW, I never foil/crutch ribs. They get done quickly enough without and never get dried out if I keep a gentle eye on them.

                Comment


                  #9
                  Nice, those are some good looking ribs!

                  Comment


                    #10
                    Really nice looking ribs! I like them when they are meaty and take a slight effort to get off the bone. Those look fantastic

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes

                    Spotlight

                    These are not paid ads, they are a curated selection of products we love.

                    All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                    Use Our Links To Help Keep Us Alive

                    Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                    BBQ And Grilling Gifts For Every Occasion


                    Looking for the perfect gift for the BBQ and grilling enthusiasts in your life? Here’s our suggestion for platinum and gold medal-winning products at a variety of price points. Click here to see our list of Gold Medal Gifts.


                    A Propane Smoker That Performs Under Pressure

                    The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.