Thought I was a no-wrap. Butcher paper is the perfect medium. The goldilocks zone if you will
Thought I was a no-wrap. Butcher paper is the perfect medium. The goldilocks zone if you will
by Zarly88
2 Comments
Zarly88
Membrane off (I honestly am random about removing it or leaving it on each cook). Chuds Sweet Cheeks both side and left overnight in the fridge. Next morning a final layer of black pepper. Kamado Joe at 250 the entire time with cherry wood. Didn’t look for the first 2 hours but then spritzed with ACV, maple syrup, and worchester every hour. Hit about 4 hours total cook time when I wrapped. Left on another hour or so. Ribs were done before everything else so I held them in my oven for about 45 minutes to an hour and these were my new favorite. When ready to eat I brush a light layer of sticky fingers with ACV for like 10-15 minutes. Just enough to tack up
Perfect bite. Bark was barely soften but enough that it would bite evenly with the meat
2 Comments
Membrane off (I honestly am random about removing it or leaving it on each cook). Chuds Sweet Cheeks both side and left overnight in the fridge. Next morning a final layer of black pepper. Kamado Joe at 250 the entire time with cherry wood. Didn’t look for the first 2 hours but then spritzed with ACV, maple syrup, and worchester every hour. Hit about 4 hours total cook time when I wrapped. Left on another hour or so. Ribs were done before everything else so I held them in my oven for about 45 minutes to an hour and these were my new favorite. When ready to eat I brush a light layer of sticky fingers with ACV for like 10-15 minutes. Just enough to tack up
Perfect bite. Bark was barely soften but enough that it would bite evenly with the meat
Looks good as hell