The Texas BBQ Forum

Hallo everybody! Let me show you my first ribs I did at the beginning of the last summer. I was the first low and slow cooking for me.
After rubbed the ribs I putted it in my weber kettle and I tried to keep a constant temperature of 230°-239°F for about 4.30 hours...I glazed with bbq sauce in the last minutes cooking.
My homemade rub was done with: paprika, chili pepper, white pepper, black pepper, brown sugar, garlic and curcuma.
My weber setup was: a charcoal basket on the left and the ribs on the right of the grill with a water pan downside.
The final taste was good, probably just a little too spicy , but the meat looked cooked rightly and was very juicy the bones, as you can see from the pictures, came out from the meat. What do you think about? Have you some council for me?

Pardnah, them is some great looking Bones I'm planning a rack of St Louis Pigs on the Pelletizer tomorrow and Y"all keep setting that bar a little higher

curcuma?
very interesting...i may try that sometime.

dub' wrote:curcuma?
very interesting...i may try that sometime.

yes but don't put it too much...the meat could become too bitter

I have a question...I read that someone in the middle of cooking drips the ribs with foil and put apple vinegar and apple juice into to end the cooking....
what do you think about this practice ?

Tasso-Hunter wrote:I have a question...I read that someone in the middle of cooking drips the ribs with foil and put apple vinegar and apple juice into to end the cooking....
what do you think about this practice ?

I do that for many meats, not just ribs. You can even use just apple vinegar by itself! Do not worry about a sour taste, even if you use plain vinegar, there is very little sour at all when you taste. I make a mix of apple juice, apple cider vinegar, brown sugar, bbq rub that i used for the meat, and some crushed red pepper. I will spray or mop that on the meat through the cook, about every hour or so.

Those ribs look great Tasso! Keep it up!

Good lookin ribs.

At 230-240 degrees, it would take my ribs about 6-7 hours to pass the bend test. What is he bend test? Bend over close to 90 degrees when picked up using tongs about half way down the rack. Not done until they pass the bend test. Here it is

Nice!! probably my temperature was higher...probably I was wrong to write the temperature in °F because in Italy we use °C (Celsius degrees)
the right temperature in Celsius degrees was between 140° and 150°....probably in Farenight is 300?
Thank you very much, I didn't know that test before...the next time I'll try it

You wouldn't have to ask me twice if I wanted a rib.

Egg, that's a good tip for me, the egg bend test is now the new test.

Tasso, we use Celsius here as well, whenever I post temps I always put Celsius so the a merry cans can make the switch to Fahrenheit. Btw great ribs.

Russ

First attempts are not supposed to look like that! Nice job!


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You did a pretty decent job on your first try.