I’ve been very inconsistent with ribs. Recteq BYB1200, B&B post oak pellets. St. Louis ribs, rub applied roughly 4 hrs prior to cook. These went at 225F on the top middle rack for 3hrs then I wrapped them in paper and butter with a light spray of apple juice for another hour before bumping them up to 250. I was focusing on prob tender and they proved great. Temp was like 207 when I pulled but I was focused on the texture not the temp. Texture was great, they bit off the bone clean but didn’t fall off. I guess my concern is they seem to get very dark. I didn’t want to wrap but the last ones I did got almost burned. What am I missing and how can I get better? The grill has hot spots but after doing the bread test (in my post history) it seems that top middle is the coolest part of the grill.
by BodhiZaffa
2 Comments
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they look amazing and if it taste good why mess with it?
have you checked what your actual grill temp is using something besides the grills own thermometer? you might be running a little hot
go lower temp if you want to do just do all unwrapped ribs – st louis and spare ribs i always wrap tbh – lets all that fat in between the cartilage render better IMO – I only do baby backs with no wrap at all and let them ride all the way at 225