Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
And the finally took 3 out of 8 in the cook-off. Need to work on better presentation next year. Wings on a paper plate do not cut it. All 600 gooooone! They were a hit.
Try wrapping in foil maybe 2 hours in. Then you can always throw in the oven as well. Some say cheating but man does it taste good. I have also thrown in the crock pot with a vinegar mop sauce and holy smokes is that good.
Going to do 2 racks of St. Louis ribs on the smoker today, going to try not doing 3-2-1 since last time I lost a lot of the seasoning and bark and the ribs turned to pulled pork... Pics to follow
2 racks, membranes stripped, patted dry and put on a thin layer of mustard And my standard rub of brown sugar, celery seed, peppe, paprika, onion powde, garlic powder, a little cumin/chili powder and salt
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