Bill D-NC
TVWBB Pro
I have to thank Lynn Dollar. He did those short ribs last week and I just could not get those pictures out of my head.
So, I pulled a couple of racks of Chuck Ribs out and rubbed them down with some of Rod Gray's Most Powerful Stuff yesterday.
Here they are getting ready to go on the 26er with the Slow 'n Sear.
Here we are about two hours in. Starting my apple juice spritz.
Here we are 5½ hours into the cook with an IT of 180º.
I pulled them and dropped them into individual zip lock bags with some apple juice and then into a cooler, covered with a big towel, to transport them over to my parents' house for dinner. I'll finish them off in the oven over there.
BD
So, I pulled a couple of racks of Chuck Ribs out and rubbed them down with some of Rod Gray's Most Powerful Stuff yesterday.
Here they are getting ready to go on the 26er with the Slow 'n Sear.
Here we are about two hours in. Starting my apple juice spritz.
Here we are 5½ hours into the cook with an IT of 180º.
I pulled them and dropped them into individual zip lock bags with some apple juice and then into a cooler, covered with a big towel, to transport them over to my parents' house for dinner. I'll finish them off in the oven over there.
BD
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