225° for about 7 hours. No wrap during cook. No sauce added during cook. Wrapped with foil and put in cooler for an hour to rest. Bite cleaning of the bone. Took them off as soon as the brake test passed. Inside temp was unimportant but it was only around 178°. Brake test is what's important.
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These are the best ribs I've ever done.
225° for about 7 hours. No wrap during cook. No sauce added during cook. Wrapped with foil and put in cooler for an hour to rest. Bite cleaning of the bone. Took them off as soon as the brake test passed. Inside temp was unimportant but it was only around 178°. Brake test is what's important.
Last edited by Joetee; October 17, 2020, 06:30 PM. -
My choice is makers mark bourbon.Originally posted by bbqLuv View PostThose look good, real good, the only thing I would add is PBR Tall Boys.
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Thanks. I did the same ribs 3 weeks in a row to try and master them. First two weeks were ok but I really didn't like them. I tried fixing what I thought was the problem until I mastered them. This was my very best and I can't think of anything I want to change. I took good notes so I can make them again.Originally posted by Jerod Broussard View PostGreat looking ribs. I would have to add some Allspice and great job with the Thyme!
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Outstanding looking ribs ..... I’m gonna give that rub a try, it sounds like it has all the right things :-)Comment
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Great looking ribs!Comment
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I've been using memphis dust for a couple years and I think I'm tired of it. I found this rub recipe and thought I'd try it. It's amazing. I really like how it came out.Originally posted by ecowper View PostComment
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I kind of agree.... been using MMD for probably... 6+ years, I think. Wife loves it, and I usually do, but I'm getting a bit tired of the same flavor profile. I need to shake things up a bit. I've got some STL in the <gasp!> OVEN right now with some MMD, some fresh garlic, onion and a squeezed lemon all wrapped up. Gonna open up in a half hour, empty some liquid, throw on some sauce and broil them. That oughtta be different enough from the dry rub only way we normally do on the smoker.
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Great looking ribs!
I'm brand new to smoking - the Yoder arrives soon.
Question - What's the "brake test"?Comment
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Yeah I think he meant 'break', although I've most often seen it called the bend test. START to pick up from one end (not RIGHT on the end, maybe 1/3 of the way from one end) and see if they begin to crack from their own weight. If yes, they're done. Some people do it at halfway, whatever. The point is, they're tender. lol
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Maybe it's break test and not brake. LOL. I pick up the rack of ribs offset from the middle with tongs and give them a little bounce. If the surface does not crack a bit they are not done. When the surface cracks open a bit you should be able to bite the meat cleanly off the bone with out the fall off the bone effect.Originally posted by Raven Rock View PostComment
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Break test is more than reliable, in my case I prefer the toothpick test.
A test I neglected to do on todays rib cook by the way.
Today was the look test, my wife gave me the I'm hungry now look and I served em up.... -
Hey Smokin' Fool -
I'm brand new to smoking - the Yoder arrives soon.
The toothpick test? Do tell..... -
Toothpick test is poking a toothpick between the ribs. If it goes through like butter you are done! Raven Rock
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Very nice looking ribs. Great cook and job.Comment
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Great looking ribs
Nice cookComment
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I agree with everyone - great lookin' ribs.Comment
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Excellent looking ribs.
Thanks for sharing the rub. I like you have only ever used MMD and am needing a change for a change's sake.Comment
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Great ribs!Comment
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