hey, here from the Netherlands, i want to show you my ribs, I'm curious what you think about these ribs.
do it low en slow on my Lumberjack WIFI pellet bbq temp 240 F or 115 C first for 3 hours sprayen with appel juice than wrap it in aluminium foil for 2 hours en then i use my own sauce with Jack daniels whiskey and finish it off
My personal preference is to just pour the whiskey directly into my mouth.
They look tasty. The question is, what do YOU think about your ribs?
Some folks spray, a lot don't. Some folks wrap their ribs. Other don't. I tried wrapping once, and I didn't like how they came out, but that's probably user error.
Are you happy with the smoke profile?
Do you like the bark on them? Wrapping can soften the bark, but it keeps the meat moisture in. That's kind of a personal preference.
Is the meat texture how you like it?
Do they take too long? Some do ribs in the 270 range to shorten the cook time.
If YOU'RE happy with your ribs, then they're great. If you want more of an opinion, you're going to need to send some to Houston for inspection.
+2 with @bflynn,,,First one is pouring whiskey into mouth and second is for "what do you think?" I long ago stopped trying to impress others with my cooks. If I like and my family likes it I am good.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Yey sure, you get them for free, only shipping costs are for you, however, I just don't know if they taste after shipping, unless they can be sent chilled, but it is vacuum packed
Since you are asking for feedback, here is something I saw - The rub looks a little splotchy in spots. Did you spray them too early? Should let your rub set (finger nail test) before you spray.
How did they come out to you? Were they undercooked? How was your flavor profile?
tender en juicy, but i miss a bit spicy en sweetness, although i use for my rub castor sugar, garlic, black pepper, smoked paprika powder, paprika powder, salt, sugar, onion powder, chili powder, basil, thyme, fennel, cinnamon. should I leave something or add more from something, because I dont know it yet,
When it com's out of the foil, I'll place it back on the pellet bbq 115 C, let it dry for a bit, and than I use my own made glace, and after 20 minutes we eat them
Interesting rub. I do not add the herbs or cinnamon in my rub, but it does have a touch of allspice. I would describe my rub as "sweet heat". Sweet on the initial bite through and follows with a bit of back heat. Can’t have them too hot or my wife will not like them.
Cheap CharGriller Offset
22" Coleman Kettle
Traeger Tailgater
Jackson Grills Luxe 580 Gas Grill
Weber Q2200 Portable Gas Grill
Some other no name portable gas grill.
Smoke X4 with Billows
Classic Thermapen
Thermopop
Dreams/Future Purchases:
The Good One Open Range (or build something similar)
Grilla Grills - Grilla
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
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