Got this set of baby backs and threw em on at 225 for 2 hours, then wrapped for another 2, finally unwrapped for about an 1.5 hours.
Anyone ever experience a stall on ribs? After I unwrapped them they didn’t rise much if at all, bumped it to 300 for the last half hour and they finally climbed up to 205 roughly.
Used Malcom Reeds TX Brisket and BBQ Rub with mustard as a binder ofcourse. Then glazed with Meat Mitch BBQ sauce during the last hour and a half.
I’d say they came out pretty good, family enjoyed em and they fell right off the bone!
by Dangerous_Artist_597
42 Comments
Looks great!
Nailed it
I always say anytime it looks similar to James Brown,
https://preview.redd.it/xzvs13oklmue1.jpeg?width=711&format=pjpg&auto=webp&s=b58f4dc9ac40d60dbd8795cd550dd9d23793ec20
you’ve done something right
Would eat a couple I guess
/s
They look great. What equipment are you using? Been doing mine 3/2/1 method on a vertical smoker using chunks and they always turn out good so I never bother to probe them.
Looks like rib perfection to me. Wish I could taste test!
Maybe a touch dry, but I mean otherwise fantastic. Great job.
Looks great.
10/10 would eat the whole rack
These look great. Good job.
Looks amazing. I literally was considering smoking ribs today. Well you’ve convinced me. 👊
They look great!
I would destroy
Looks good! 🔥
How many are left?
That’s how you know.
Those look amazing!
What’s a rib stall? Go by feel, homeboy. I literally never temp ribs anymore.
I see that cooking guild knife 😉
The only mistake I see is ridiculously small batch. Put them next to me, and 90% of your guests won’t have a chance to taste:)
Looks tender and juicy, great job man!!
Looks epic.
Look fine. Did they taste good?
Great job, those look delectable. Nothing like some beautiful ribs.
You’ll have to send them to me, the whole thing. I’ll let you know how you did!
Now that youve made them w a crutch (wrap) try without wrapping next time. Texture will be better and I promise they will not dry out
Got em
Perfection
I’d eat em for sure. 👍🏾
@Dangerous_Artist_597 on another topic… what kid of knife is that
They literally look perfect.
Yeah that’s happened to me in the last hour. They just weren’t tender yet and cranking it up to 300-325 for another 30 minutes did the trick for me.
That nice pink ring around the edge is a sure sign you did it right. I’m sure you’ll find ways to improve as you do it more, but that looks damn good.
So when is the restaurant or catering business opening up? No need to be selfish, you’re clearly ahead of the curve lol
Looks mouth watering!
“How’d I do?”
Proceeds to show me some of the best looking ribs I’ve ever seen.
You nailed it. Good job.
Did you wrap at all? Those look amazing, nice work
Your meat looks delicious!
Perfect
They look great! Couple of notes if you want them. I’d probably go spare ribs. Just more meat for the effort than baby back. Also I’d crank them temp up to at least 250. They’ll be plenty tender, but you don’t need the super low slow to render massive amount of deep fat like a brisket. Finally, your time seems a little short for that low. Could be the smaller cut. As with any BBQ I recommend you go of temp or probe feel over time.
They look freaking great. Probably waaaaay better than my first ribs. Well done!
👍🕶️🕶️🕶️🕶️🙌👍👍👍👍👋👋👋👋
looks great 🔥
Looks incredible