OK, so I was determined to cook ribs today, I've tried on 2 other occasions and didn't do so well.
Well, this morning I decided I was going to sit down, and study all the rib posts on here for tips and ran across a few posts from K Kruger about how he does his ribs at 275.. did alot of research and really got the feel for what he was saying.. not to follow time, but to follow tender etc. (Having a hard time learning this concept) After reading for 2-3 hours I decided two things:
1) I was doing spares (did BBacks both times before)
and
2) I was going to cook them at 275
So in the car I went to Sam's, picked up a 3 pack of spares for 21 bucks (1.87 per pound) ran home and watched Chris's video on trimming spares to St. Louis style and went to work. I will say, Chris makes trimming spares look easy.. I was freaking lost.. was having a hard time finding the bone/cartlidge line and I think I over trimmed but oh well.. first time trying. Rubbed them up with Texas BBQ Rub (I pretty much love this stuff in every way/shape/form) and got the cooker fired up.
Cook broke down like this..
2 hours 45 mins @ 275 meat side up
45 mins foiled (toothpick checked for doneness and they were ready at 45)
15 mins to firm
15 mins for sauce
Right at 4 hours total
Results - Best ribs I've ever had, period. Nice bark skin with moist insides, not overdone but just right.. and ooooh so good. Wife and daughter loved them.. ended up doing one rack with no sauce and it was very good that way.
Anyhow, thanks to everyone who takes the time to post on these boards, I've found this to be a wealth of knowledge and find myself "searching" for hours just to learn.
Rib pictures below -
Well, this morning I decided I was going to sit down, and study all the rib posts on here for tips and ran across a few posts from K Kruger about how he does his ribs at 275.. did alot of research and really got the feel for what he was saying.. not to follow time, but to follow tender etc. (Having a hard time learning this concept) After reading for 2-3 hours I decided two things:
1) I was doing spares (did BBacks both times before)
and
2) I was going to cook them at 275
So in the car I went to Sam's, picked up a 3 pack of spares for 21 bucks (1.87 per pound) ran home and watched Chris's video on trimming spares to St. Louis style and went to work. I will say, Chris makes trimming spares look easy.. I was freaking lost.. was having a hard time finding the bone/cartlidge line and I think I over trimmed but oh well.. first time trying. Rubbed them up with Texas BBQ Rub (I pretty much love this stuff in every way/shape/form) and got the cooker fired up.
Cook broke down like this..
2 hours 45 mins @ 275 meat side up
45 mins foiled (toothpick checked for doneness and they were ready at 45)
15 mins to firm
15 mins for sauce
Right at 4 hours total
Results - Best ribs I've ever had, period. Nice bark skin with moist insides, not overdone but just right.. and ooooh so good. Wife and daughter loved them.. ended up doing one rack with no sauce and it was very good that way.
Anyhow, thanks to everyone who takes the time to post on these boards, I've found this to be a wealth of knowledge and find myself "searching" for hours just to learn.
Rib pictures below -
