Recent content by Darrell J.

The problem I have is living in a household with varying degrees of preference as far as tenderness is concerned. My wife is in my school of 'clean bite left on the rib', with just enough tug to let you know you bit something. My mother-in-law, who lives with us, likes the ribs turned into a...

Howdy, Wondering what is your preference (if you foil ribs) as whether your ribs are bone down or meat side down? Lately, I've seen more and more with the bone side down and I'm wondering if that might be a way to preserve rib texture. Thanks in advance!

I tend to make my own rubs, but lately I've been purchasing some to experiment a bit and find out what kinds of combinations I like. With that being said, I'm partial to Okie Dust and The BBQ Rub.

I've done both. I love the no foil, candified bark I get. However, the best ribs I've ever made were foiled. What I have found is that I can get great bark in foil if I don't drown them in liquid. I know Kevin Kruger used to recommend only two or three tablespoons of moisture. Since I...

I go back and forth with this. If the rub doesn't have a lot of salt (precursor to said 'hamminess') I'll rub it overnight. However, at times, I prefer the Kruger method of sprinkling some kosher salt on them the day of and once they become wet and the fibers have opened up a bit, I'll use my...

Hahaha. Nice! I'm definitely done with foil now. ;)

Thanks, bro! Love the cherry wood & hickory mix for the smokiness and color.

Yeah, I'm going through a bit of a non-foiling period myself. Love a bark with character.

Bill, you are my idol :cool:! I'm giving it another go this weekend, although I'll probably use my rib rack this time. I find it cooks faster when the heat can distribute evenly on both sides of the slabs. Pic is of a rib cook I had just prior to that one.

You might be right. I'm going to test it out this evening. Funny thing is that it takes forever to cook when I don't use the "crutch". Wondering if there is inconsistent heating in my pit. I see other people that cook at 250 on different cookers and their ribs look more mahogany and farther...

Yes sir. I always go with grate temp. Pretty much above the baffle. Wondering if that could be it. Perhaps moving it center grate is more accurate.

I may have to check the thermometer, but I always get good temps as far as ambient air temp goes. One thing that helps is to put the ribs in a rack. I cooked these slabs flat on the grate, but when the air can rise on the front and back it speeds things up. Wondering if the combination of a...

Yesterday, I made some BB's on my American offset cooker. Now, I must say that I typically do a hot and fast cook from 315-350 and usually finish around the 4 hour mark. However, for bark purposes, I decided to go without foil and just spritz throughout. I did not peek until the 1.5 hour mark...

I've been to this spot probably four or five times in the past year. It's right in the middle of Richmond, VA. The pulled pork is good, but I must say that the spare ribs are some of the best I've had in the mid-atlantic region. I am very picky about my barbecue since most of the time I cook...

The barbecue at Pappy's was exceptional. The ribs were some of the best I've had in a long time from a restaurant. What impressed me the most was the service. My whole family went which included an infant and two toddlers. Although the wait was quite long (which I didn't mind because...