First rack of ribs, only took a bite of the end and they were delicious. Unfortunately did not time it well, so going to wrap up and heat up tomorrow for dinner.
by dsnipe98
First rack of ribs, only took a bite of the end and they were delicious. Unfortunately did not time it well, so going to wrap up and heat up tomorrow for dinner.
by dsnipe98
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
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They look fantastic!!
Looks good to me, but I’m partial to fall off the bone style over more firm competition style
Basically the meat church technique for baby backs and subs for some of the ingrediens, I did not use any of his rubs nor the rib candy. I used similar rubs (i.e. fajita and a hot honey rub) then used a jalepeno pepper jelly instead of rib candy and used blue hog’s champions blend.
Turned out fantastic and delicious, can’t wait to smoke more.
I would eat.
Looks tasty to me.
Prepare yourself for the people coming in here telling you overcooked them. Sometimes I cook “competition” style ribs, sometimes I cook super tender ribs like you did here. I like both for different reasons.
As long as they taste good to you, you did good, and these look good.
Absolutely beautiful! When’s dinner tomorrow? Lol!