Ed Cardoza
TVWBB Pro
Did some BB's last night, I put them on at 5pm and had my temp set at 225*. At 8:30pm I decided to foil and then place back on the smoker. At 9:30 pm I took them off the smoker and they looked very nice. Problem was they were extremely tough, had virtually no smoke ring, and the rub really never penetrated the ribs. They were without a doubt the worst ribs I have ever cooked.
I had seen a BBQ competition on the Food Network, and these brothers slathered their ribs in mustard and then put the rub on and let them sit for 24 hours. So I decided to try this method myself. I can't say that I recommend it, but then again maybe I did something wrong. I used red oak for the wood and kingsford charcoal, had a little trouble initially with the temps before it stabilized finally around 7pm. Does anyone have any ideas of what could have gone wrong?
I had seen a BBQ competition on the Food Network, and these brothers slathered their ribs in mustard and then put the rub on and let them sit for 24 hours. So I decided to try this method myself. I can't say that I recommend it, but then again maybe I did something wrong. I used red oak for the wood and kingsford charcoal, had a little trouble initially with the temps before it stabilized finally around 7pm. Does anyone have any ideas of what could have gone wrong?