Followed meatheads last meal ribs recipe for a slab of spareribs that was on sale for $9.
First time using GMG pellets (Texas blend) too.
Held pretty consistently at 225 for 6 hours then wrapped in butcher paper and a towel and left in cooler for another hour or so until family was ready to eat. Took out and brushed with some baby rays original sauce and broiled in oven for about a minute and a half each side then served immediately.
Some things I noted to improve upon:
1) While this was the first time I truly felt I got the silver skin removed, I still should have trimmed more fat.
2) super smoke mode was left on for 5 hours, probably should have turned off at hour 2 or 3
3) less bbq sauce and a better one in the future
4) make a second rack
Any other advice or thoughts?
by FifthGhostbuster
2 Comments
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They look very overdone to me, so I would personally cook them less time unless that’s what you were hoping for. Wrapping is time consuming, so most of us end up at some point at the throw on for five hours and do nothing else phase. Best part about experimenting is you still get to eat ribs when you’re done, and they’re likely better than most anything at restaurants.