Smoked these ribs in the Pitboss at 250F for 3hr untouched, wrapped in foil for 1 hr and then foil boat for another hour sauced up. Probably best ribs I’ve ever made. They temped around 185F in the center but still very tender and not falling on their own weight from the bone.
by esulyma
21 Comments
Looking good
Yum. Looks great!!
As someone who used to use mustard, I learned fast it’s unnecessary in all applications and using the paper towel will allow you to grip the membrane for much easier removable
Next time skip the foil.
No notes, looks great!
Those look like shit
10/10+1 for no black gloves 🙌🏽
Looks good. How was the bite?
I mean I get mustard instead of salt but what works better than salt?
Add 1/4 cup of apple juice or apple cider when you wrap. 3-2-1
Looks good! I’ve found no benefit to the mustard binder or removing the silver skin. I half expected OP to spritz every so often. I know people swear by all of the above. To each his own but I have found none of it to be necessary.
I’m an amateur so I’m shamelessly curious why people are saying not to use a mustard binder. I thought that was standard procedure for ribs
Also love the song choice
So when am I coming over for dinner?
Looks good but I’m curious.
After you’ve wrapoed them, what benefit do you get from putting them back in the grill as opposed to the oven?
I always make my own rubs
Tokyo drift, nice!
Do you feel that the mustard makes a difference?
I have found that the salt and/or sugar in the rub usually pulls enough moisture out of the meat to where the seasoning sticks by itself.
On one hand, I could see it being a buffer against moisture loss by providing that wetness to the rub to make it stick without drying the meat. On the other hand, I am lazy and I don’t keep the regular old cheap mustard in my condiment pile.
Any body know what song he is using
Good job sir
As someone who ends up spending hours during prep because of constant hand washing, do you sanitize the seasoning bottles, containers after? I find it such a pain in the ass washing my hand 20 times during prep, but I also don’t want to spread pork everywhere. Do you use all the seasoning in one use?
No black gloves….💯
Did, fill that unit up of you are going to turn it on. More ribs!