Clint
TVWBB Olympian
Hey, I cook ribs so infrequently but they always turn out great, I've cooked them twice that I remember over gas (on a gas bbq) and I didn't know much back then...
He didn't like how his turned out - looks like there was good pullback, anyone else want to take a stab at his ribs? The smoker is pretty new to him (charbroil 600), I don't know if he'll join here now, later, or not at all, but I know how helpful everyone here's been to me.
7.5 hours @ around 250F, spritzed w/ apple juice, rubbed w/ a mustard base, nice pullback, I think, but he said crispy (he removed the membrane)
what's the normal "done" tests? Tear test, tug, lift w/ tongs & hope they don't fall apart, probe?
From his facebook post: please help if you can
Joe L: "So it was nice and tender but the black crust was a little dried and hard. I might have cooked too hot or used too much mustard for my rub?"
he said this was ~2.5 hours before they were done
Here they are rubbed:
He didn't like how his turned out - looks like there was good pullback, anyone else want to take a stab at his ribs? The smoker is pretty new to him (charbroil 600), I don't know if he'll join here now, later, or not at all, but I know how helpful everyone here's been to me.
7.5 hours @ around 250F, spritzed w/ apple juice, rubbed w/ a mustard base, nice pullback, I think, but he said crispy (he removed the membrane)
what's the normal "done" tests? Tear test, tug, lift w/ tongs & hope they don't fall apart, probe?
From his facebook post: please help if you can
Joe L: "So it was nice and tender but the black crust was a little dried and hard. I might have cooked too hot or used too much mustard for my rub?"
he said this was ~2.5 hours before they were done
Here they are rubbed:
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