So, I used to do beef ribs at 132f for 12-24 hours followed by a sear in the grill, indirect as hot as I could get it (650 or do) for at most 10 minutes. That would give me a nice medium rare steak-like result. This time I was hoping to render more fat and soften the collagen morr, so I bathed at 140f for 24 hours, dusted with SPOG and smoked at 225 for two hours. I was afraid I'd dry them out smoking for two hours, but not so. Tasted great, good bark, but it was pinker than I expected. I'll probably go 150f next time. Good progress, though.
by BaysideJ
3 Comments
My goodness, y’all make everything so difficult. Show me any bbq shack, where the smell wafts down the street, and I guarantee they are not wrapping, not 0-400’ing, not 3-2-1’ing, or any of that extra bullshit.
Season the meat really well, and cook it like they’ve cook bbq forever.
KISS.
OP, how was the texture of those pink parts? Was it just cosmetic?
I did mine at 160f for 24 hrs and then a rest cook at 140f for 4 hrs and they were fall off the bone tender…