Mark_E
TVWBB Super Fan
Nice day yesterday for the first time in a long time - high around 53 and no wind.
Did ribs on the drum, salt & pepper rub, no binder, no water pan, no sauce. Just dry rub ribs. Poured a little rendered pork fat over the ribs at the very end, then turned upside down on the foil and wrapped the last half hour with a little apple cider vinegar and water. But I messed up and tried to cheat with Lawry's seasoned salt in the rub which I forgot had sugar in it. And so I think the sugar interfered with the color - make it darker than I would have liked. I served sauce on the side. IMO the cook was perfect - tender, juicy, flavorful, all that good stuff. My harshest critic, my wife, said they were "very good." I said "What do you mean, 'very good'???" She said I make epic ribs all the time, so "I can't say they're epic every time." So I couldn't get too mad.
She said it had a bit too much pepper and could have used a bit more salt.
Pics are sliced, side view, clean bite, clean bone.
Did ribs on the drum, salt & pepper rub, no binder, no water pan, no sauce. Just dry rub ribs. Poured a little rendered pork fat over the ribs at the very end, then turned upside down on the foil and wrapped the last half hour with a little apple cider vinegar and water. But I messed up and tried to cheat with Lawry's seasoned salt in the rub which I forgot had sugar in it. And so I think the sugar interfered with the color - make it darker than I would have liked. I served sauce on the side. IMO the cook was perfect - tender, juicy, flavorful, all that good stuff. My harshest critic, my wife, said they were "very good." I said "What do you mean, 'very good'???" She said I make epic ribs all the time, so "I can't say they're epic every time." So I couldn't get too mad.
She said it had a bit too much pepper and could have used a bit more salt.
Pics are sliced, side view, clean bite, clean bone.
