Ribs Tonight
Posted: Mon Apr 09, 2018 1:30 am
I mentioned this in my Whiskey Barrel thread, and figured I'd post a couple of pics here.
As I've mentioned before, I'm a 3-2-1 blasphemer and don't follow that pattern. Ribs never came close to developing any bark, and all that apple cider basting made the ribs too sweet. After a little experimenting, I've settled on marinating the ribs overnight in my family's sauce, drying them and dry rubbing them, then straight thru slow cooking them on the Rec Tec. I baste every so often with the sauce too, so the ribs stay moist.
The pic here reflects a little experimenting with the sauce this time, as well as the smoker running hot for the first half of the cook. The traditional way my family makes our sauce is fairly thin (in true South Texas style). The base is 1 part Catsup to 2 parts water. This time I wanted to thicken it up a bit, so I went 1 to 1. The extra heat and thickness of the sauce combined to get it sticking good to the ribs. It was almost like eating a honey sauce, LOL. As y'all can see though, I managed a nice smoke ring with those Louisiana Grills pellets.
Despite the temperature issues,I managed to get the meat right in terms of it not falling off the bone, but coming off clean with a light pull. Here's a bone I "cleaned"
As I've mentioned before, I'm a 3-2-1 blasphemer and don't follow that pattern. Ribs never came close to developing any bark, and all that apple cider basting made the ribs too sweet. After a little experimenting, I've settled on marinating the ribs overnight in my family's sauce, drying them and dry rubbing them, then straight thru slow cooking them on the Rec Tec. I baste every so often with the sauce too, so the ribs stay moist.
The pic here reflects a little experimenting with the sauce this time, as well as the smoker running hot for the first half of the cook. The traditional way my family makes our sauce is fairly thin (in true South Texas style). The base is 1 part Catsup to 2 parts water. This time I wanted to thicken it up a bit, so I went 1 to 1. The extra heat and thickness of the sauce combined to get it sticking good to the ribs. It was almost like eating a honey sauce, LOL. As y'all can see though, I managed a nice smoke ring with those Louisiana Grills pellets.
Despite the temperature issues,I managed to get the meat right in terms of it not falling off the bone, but coming off clean with a light pull. Here's a bone I "cleaned"