Ryan H
TVWBB Member
I tried my hand at ribs last night; first time ever. I'm cooking on a Weber Genesis creation of my own. I used Meatheads Memphis Dust for a rub and started out with a hunk of maple at 230 for 2 hours and my bark hadn't set, so i turned it up to 260 for another hour (at one point my wood caught fire and shot the temp over 300 which may have been what killed my cook). After the third hour my bark had set and i tried the bounce method (which doesn't work with the trimmed racks i now know) and the toothpick (which went in easily). I sauced my ribs with no 5 sauce and let that glaze over.
I know they were overcooked, but I did get my wife's approval, and she "has never liked any one else's ribs other than her dad's." He is a BBQ master, so I have some rather large shoes to fill!
This was a highly unconventional cook, and not at all by the books, but I had fun, and if someone can learn from my errors, all the better!
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I know they were overcooked, but I did get my wife's approval, and she "has never liked any one else's ribs other than her dad's." He is a BBQ master, so I have some rather large shoes to fill!
This was a highly unconventional cook, and not at all by the books, but I had fun, and if someone can learn from my errors, all the better!