More no foil ribs

[Christopher B]

Not quite as good as the last ones at five hours not as tender as I would like. Lemon a great addition really a good counter to the meat.

 

[Jim Lampe]

They look FANTASTIC!
So, are you saying you’ll never use foil again?
Or what?? I’m confused...

 

[Christopher B]

Jim the last ribs I did this way were A+ perfect while these would maybe rate a B-. Just put the ones I didn't eat back on the kettle to see if another 45-60 minutes at higher heat will improve the texture. Thanks for checking in.

 

[Michael C.]

Very extra meaty ribs looks great!!!!

 

[Barret]

Hey, they still look great to me!

 

[Brad Olson]

Jim the last ribs I did this way were A+ perfect while these would maybe rate a B-. Just put the ones I didn't eat back on the kettle to see if another 45-60 minutes at higher heat will improve the texture. Thanks for checking in.

Did the extra time make a positive difference? The first batch certainly looks great.

 

[Christopher B]

Yes these were just some jumbo extra meaty ribs from Costco and I should have adjusted for that. Better after another hour. Will be cooking up a bunch of ABTs today since I have 2 dozen jalepenos calling my name to eat with the leftover ribs later today.

 

[Monty House]

I love no-foil cooks. Consider grabbing some full spares, trim the brisket bone, etc., then put on low & slow for 6+ hours. Simple kosher salt & coarse bp my favorite. Spritz with a little beer and/or apple juice. Perfection!!