JRAiona
TVWBB Gold Member
I did some ribs for the 4th and tried a couple of new things (new for me at least). I started with a beautifu rack of locally sourced SLR's
I used my current favorite rub combo of Penzeys BBQ 3001 and a Memphis Dust rub I make.
I also made my bourbon bbq sauce.
Into the cooker at 275 until the bark set with a mix of cherrywood and hickory
After 2 hours the bark was set so I foiled it with a bit of brown sugar, some honey, and a miw of applejuice and apple cider vinegar
After an hour and a half they passed the toothpick test. I removed them from the foil and sauced them and set them back into the cooker for about 25 minutes.
And here is the finished product.
This was the first time I foiled ribs and my first experience at a slightly higher temp. I previously cooked them at 225-250. I took some tips from Harry Soo as well as some members here and these were the best ribs I've cooked yet. Thank you so much for taking the time to look.
I used my current favorite rub combo of Penzeys BBQ 3001 and a Memphis Dust rub I make.
I also made my bourbon bbq sauce.
Into the cooker at 275 until the bark set with a mix of cherrywood and hickory
After 2 hours the bark was set so I foiled it with a bit of brown sugar, some honey, and a miw of applejuice and apple cider vinegar
After an hour and a half they passed the toothpick test. I removed them from the foil and sauced them and set them back into the cooker for about 25 minutes.
And here is the finished product.
This was the first time I foiled ribs and my first experience at a slightly higher temp. I previously cooked them at 225-250. I took some tips from Harry Soo as well as some members here and these were the best ribs I've cooked yet. Thank you so much for taking the time to look.
