Pit Boss'n Spares - maan-yawner

[OldUsedParts]

I think I'll "pelletize" me some Spares tomorrow, 3-2-1 style and side them with Bush's Original Beans and Sherry's Tater Salad

I was hoping to soak them over night in some Honey Mustard and Suckle Busters Texas Pecan but they may not thaw before bedtime Yes I was late taking them from the freezeer

[bowhnter]

You can season those up while they thaw too.
I bet they’ll be good!

[OldUsedParts]

You can season those up while they thaw too.
I bet they’ll be good!

You read my mind LOL they're in the frig wrapping and soaking overnight

[Smoking Piney]

Not a fan of the 3/2/1 ribs, OUP.

That method leads to overdone ribs. "Fall off the bone" ribs are overdone.

I don't wrap my ribs - I want them to cook - not steam.

Bone pullback on cook, good bend test - done.

[Rambo]

His wife likes them that way. OUP puts out some nice bones

[Smoking Piney]

I agree that Emm cooks some killer bones.

[OldUsedParts]

Not a fan of the 3/2/1 ribs, OUP.
That method leads to overdone ribs. "Fall off the bone" ribs are overdone.
I don't wrap my ribs - I want them to cook - not steam.
Bone pullback on cook, good bend test - done.

Hey Pal, that's good data and well taken, However, I have never had a problem with them being overdone. ?That could be because I'm using my Pellet Grill ?? and my 3hr shift is usually just either side of 200. I also add moisture when I wrap (apple juice spritzing) and then my Glaze finish most times is only about 30 minutes ?depending? AND as Rambo mentioned, the Wiffy sho do like them

[OldUsedParts]

I got them on at 6:30AM over 180 smoke and I'll be monitoring that for the next 3 hrs.
GRRRRR, I'm trying to post a couple of pics that I took with my cell phone but I can't remember what file they are in when I plug it into the computer??? I"ll figger it out directly LOL

[OldUsedParts]

Been a Ruff Morning but Lunch is Finished and the Pit Boss is cleaned and ready for the next time.

[Rambo]

Awesome

[bowhnter]

Lookin good

[OldUsedParts]

Thanks Gents, I found out a little about Rib Racks yesterday that I never knew.
This was the first Rack of Ribs that has ever had long pieces of ?sinue/gristle? in severl of the ribs.
Some of them were around 4" inches long and tapered to a point at the end.
Kinda like clear hard rubber sorta????????????????
Another mistake I made was choosing a rack with little or "no" fat and that took away a lot of my preferred taste
I'll certainly pay more attention next time when choosing.

[spacetrucker]

good color and nice pull back on those bones

[Sailor Kenshin]

Thanks Gents, I found out a little about Rib Racks yesterday that I never knew.
This was the first Rack of Ribs that has ever had long pieces of ?sinue/gristle? in severl of the ribs.
Some of them were around 4" inches long and tapered to a point at the end.
Kinda like clear hard rubber sorta????????????????
Another mistake I made was choosing a rack with little or "no" fat and that took away a lot of my preferred taste
I'll certainly pay more attention next time when choosing.

Now that was a beautiful plate. I'd hoover all of it.

But I have seen those 'plastic tubes' in ribs several times. I think they're gristle? Don't like them in my ribs any more than you.

[Professor Bunky]

Those are great-looking ribs, OUP.
Too bad about the meat quality issues. It's pretty hard to tell how good or bad a wrapped rack is when you look at it in the market.