Tonights Ribs

[Darren]

Tonights dinner is currently cooking.

3-2-1 method at 225F with GrillMaster Blend pellets, the larger rib rack rubbed with hot sauce and killer hoggs bbq rub, the small piece i used holy gospel.





The following two images were taken just before i wrapped them:




Wrapped with honey, butter and dark brown sugar and back on for a few more hours:

 

[Darren]

Final product, a little disappointing to be honest. Overcooked and a bit dry in places.

 

[bbqking]

Well looks ok to me. I do leave mine in the foil”boat” after the wrapped faze.

 

[Darren]

These were baby back ribs, should of cooked them for less time / checking for tendrness.

First smoke in quite a while to be honest, need to knock the rust off.

 

[JpsBBQ]

I'm a big believer in cooking at a little higher temp (250-275). Especially with leaner proteins like BB ribs. Also, don't get caught up in the "time" thing. 321 is a guide. In my experience, an hour out of the wrap is totally too much time and can lead to over caramelization of the sauce or rub. I've found my ribs are basically done when I remove them from the wrap (usually only @ 1 hour at 250-275). If not, I leave them til they are done (probe tender and @ 203 IT). Then I remove and place on grid to dry out the liquid a bit (5 minutes maybe) then apply sauce to tack up and heat up if I haven't warmed it up. This maybe takes another 5 minutes tops. That said, you pics look plenty good to me. We are our own worst critics though. Great thing about this hobby is you get to eat the mistakes and they are usually pretty damn good anyway.