greybeard
Well-known member
Where's ours?
(Is pecan wood gluten free?)
(Is pecan wood gluten free?)
greybeard":1pybee9h said:Where's ours?
(Is pecan wood gluten free?)
Jogeephus":252axw1p said:I thought it was good. Pull off the bone tender but I'm told that's not what the "experts" want anymore. They are now looking for a gentle tug to get it off the bone. I think they are wrong.
dieselbeef":1xrbog1v said:they haven't shrunk on the bone enough yet
Hunter":w62z7exr said:Do you have the ability to smoke them?
If so I smoke them at about 250 for 3 hours give or take or until the meat starts to pull away from the bone.
Score the backside of ribs prior or they will curl up while cooking.
I do not marinate or put bbq sauce on while smoking. Rub them up with whatever you like and if you want to use yellow mustard to hold the rub on you can as it has zero taste after cooking. Some will even add brown sugar which is not bad tasting.
Hickory or Apple wood is what I use the most but to each their own.
Good luck with however you cook them and hope your wife likes them.
slick4591":125t1jyu said:Jogeephus":125t1jyu said:I thought it was good. Pull off the bone tender but I'm told that's not what the "experts" want anymore. They are now looking for a gentle tug to get it off the bone. I think they are wrong.
I believe these are what you're talking about, Jo. This pic is from may catering days and most people asked for a slight pull.
govols":3q0r57wm said:3,2,1 technique for me. 3 hours on the smoker uncovered, 2 hours wrapped in foil with a little apple juice, 1 hour out the foil with your favorite sauce. I try to keep the smoker around 250 degrees. As everyone else said, removing the membrane is best imo. I usually season with store bought pork rub, butt rub or something similar.
TennesseeTuxedo":195jvbk1 said:govols":195jvbk1 said:3,2,1 technique for me. 3 hours on the smoker uncovered, 2 hours wrapped in foil with a little apple juice, 1 hour out the foil with your favorite sauce. I try to keep the smoker around 250 degrees. As everyone else said, removing the membrane is best imo. I usually season with store bought pork rub, butt rub or something similar.
I'm coming to Dickson tomorrow for lunch with Wayne R., how about we just have you smoke us up some ribs?
govols":1ki2uxvl said:TennesseeTuxedo":1ki2uxvl said:govols":1ki2uxvl said:3,2,1 technique for me. 3 hours on the smoker uncovered, 2 hours wrapped in foil with a little apple juice, 1 hour out the foil with your favorite sauce. I try to keep the smoker around 250 degrees. As everyone else said, removing the membrane is best imo. I usually season with store bought pork rub, butt rub or something similar.
I'm coming to Dickson tomorrow for lunch with Wayne R., how about we just have you smoke us up some ribs?
I'd much rather be cooking ribs than working! Make Wayne buy your lunch atleast!