After reviewing the photo I feel like they look dry, but they were not at all.
Used my homemade Carolina gold bbq sauce as a binder then added pepper and rock salt. I’ve been using the big coarse salt on a lot of things lately and it makes a huge difference imo. Put in the fridge for about 20 hours uncovered. Added some sauce right before they went into my belly. Smoked at 250 for 6.5 hours. My favorite meal next to pork butt.
by PwnedByBinky
8 Comments
If you say so
Looks like jerky lol
🤨
Even more so with a PAIR of nice racks. 👌🏻
Jack Links makes ribs now?
Wow. I never went for 6.5 hours at that temp. Usually much lower. How tender were they?
Yooo can you share the sauce recipe?
Did you sprits or had a water pan?
I’ve done no wrap ribs and definitely looked better. Could be something from your binder sauce. Possible too much sugar.
Gotta send the smoke ring if you gonna post tho