Ribs Last Night


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So, my sister in law had to work out our way yesterday. And asked to join us for supper and spend the night. One of her favs is back ribs. I tried a new kind, that my local meat cutter swears by as good stuff.
On the Big Z they went. Did them on a low temp until they got to 150ish and plenty of smoke. Wrapped pink paper and outer wrap of foil. Back on and ran the Z up to 235. Went until I got internal temps with my instant read of 205 avg. Cranked Z up to 335, got them back on bone side down to bake in some sauce.
Honestly the best back ribs I have ever made. Good deep smoke flavor and ring. Kiss the meat from the bones. IDK if it was the ribs themselves or my slightly different approach to cooking them. But even sister in law declared them the best ever. Sorry no pics. Evidence was devoured :D
BTW even though temps here were low 30s, with pretty decent breeze Big Z's double construction maintained temps just great and I did not notice any difference in pellet consumption. So I guess there is something to be said for that
 
BFletcher said:
Awesome! It had to be your approach.
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I think so. Because frankly I had given up on back ribs. Seemed the only way I was getting a decent cook on them (if I did not use the beautiful little ones from Thuringer's in Arlington Hts) was to use a gas grill and somewhat higher heat and faster cooks.
This is the first time I took this multistep appraoch to backs. And it paid off. One thing I like about backs is less waste and trimming. So, I may experiment and get some Costco ribs and use same approach and determine if it was "me or the meat".
Not sure when I will do this as with my reduced appetite I can only make it through 2 bones worth. And to keep things "controlled" I would need to make a whole slab as I did last night.
 
LMichaels said:
So, my sister in law had to work out our way yesterday. And asked to join us for supper and spend the night. One of her favs is back ribs. I tried a new kind, that my local meat cutter swears by as good stuff.
On the Big Z they went. Did them on a low temp until they got to 150ish and plenty of smoke. Wrapped pink paper and outer wrap of foil. Back on and ran the Z up to 235. Went until I got internal temps with my instant read of 205 avg. Cranked Z up to 335, got them back on bone side down to bake in some sauce.
Honestly the best back ribs I have ever made. Good deep smoke flavor and ring. Kiss the meat from the bones. IDK if it was the ribs themselves or my slightly different approach to cooking them. But even sister in law declared them the best ever. Sorry no pics. Evidence was devoured :D
BTW even though temps here were low 30s, with pretty decent breeze Big Z's double construction maintained temps just great and I did not notice any difference in pellet consumption. So I guess there is something to be said for that
Click to expand...
Sounds like the cooking technique.
 
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