I give up the 225F for pork ribs: less juicy but everybody likes much more !


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
In the last months I moved from 250F to 225F for smoking pork ribs.
I was looking for more juiciness and I've found it !!!
I didn't change anything in the cooking process:
3 hours naked
40-60 minutes in foil w/o anything (if 250F) or 70-90 minutes (if 225F)
1 hour naked to dry it.
but the juiciness was MUCH MORE. My wife and sons sayed TOO MUCH.
cook by cook the family passion for pork ribs slowed down and I was sad about that.
Last time I decided to move back at 250F.
it was a success AGAIN !!!
This is the result.

IMG_0310 by Enrico BBQness, su Flickr


IMG_0312 by Enrico BBQness, su Flickr


IMG_0315 by Enrico BBQness, su Flickr


IMG_0316 by Enrico BBQness, su Flickr


IMG_0335 by Enrico BBQness, su Flickr


IMG_0336 by Enrico BBQness, su Flickr


IMG_0342 by Enrico BBQness, su Flickr


Senza titolo by Enrico BBQness, su Flickr


IMG_0362 by Enrico BBQness, su Flickr


IMG_0363 by Enrico BBQness, su Flickr


Thanks for stopping by.
Enrico
 
Those look perfect as always Enrico. I tried 225 also and they were moister but the texture at 250 is what I prefer. The only thing I do different than you is I only do 45 minuets after the foil is removed , I might try a full hour to see how much different it is..
 
Fantastic cook Enrico! Have you tried a fast cook on ribs? 325°-350° pit temp.

I've been using that method lately and have really liked the outcome, not to mention being able to get ribs done quicker.
 
Beautiful ribs Enrico!
I don't recall ever barbecuing anything in the 225 range, always 260 to 290.
impatient I guess.
 
Enrico.
Yeah, just give up, you can't cook at 225f. :D
Those bones are gorgeous!!! Complimenti amigo.
 
Let's see... For Appearance, I'd give those a .... Opps, Can't do that... Missing the 9x9 enclosure ;)

Other than that, I'd give those delicious looking ribs an Excellent !!!
 
You must log in or register to reply here.

 

Back
Top