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.
Great looking ribs. I would have to add some Allspice and great job with the Thyme!
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.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Outstanding looking ribs ..... I’m gonna give that rub a try, it sounds like it has all the right things :-)
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.
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.
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
Great looking ribs!
I'm brand new to smoking - the Yoder arrives soon.
Question - What's the "brake test"?
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.
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....
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