Posted: 10/11/2015 3:42:08 PM EDT
I apologize for shitty pics. |
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hell yeah brother. i have been working hard on my own rib rub and sauce lately. How long you let em go for? i have came to learn that the longer you let em go the more tender they get. i used to only go around 4 hours and like 225 but I've found if you draw it out to almost 5 hr 30 min with a slightly higher temp you can really get that restaurant fall off the bone rib. now sometimes they do tend to seem just a tiny bit dry.. so I'm not sure how to fix that. the thermometer on my smoker is busted so i normally go off of how hot the lid feels  . i think when it is burning on the cooler side they don't dry out and get super tender. i really need a new thermometer. i might say add a little more hickory for your next cook to get a little more of that pink ring/ smoke flavor, but then again its about preference. what do you cook on? |
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hell yeah brother. i have been working hard on my own rib rub and sauce lately. How long you let em go for? i have came to learn that the longer you let em go the more tender they get. i used to only go around 4 hours and like 225 but I've found if you draw it out to almost 5 hr 30 min with a slightly higher temp you can really get that restaurant fall off the bone rib. now sometimes they do tend to seem just a tiny bit dry.. so I'm not sure how to fix that. the thermometer on my smoker is busted so i normally go off of how hot the lid feels . i think when it is burning on the cooler side they don't dry out and get super tender. i really need a new thermometer.
i might say add a little more hickory for your next cook to get a little more of that pink ring/ smoke flavor, but then again its about preference. what do you cook on? I like my milder woods, they're a little more forgiving and I still hit it hard with the Hickory for the first hour before adding the sweeter stuff. I make my own rub and sauce though, I need to mix up another batch, this one was a little light on rub. Here's an old pic of my smoker. 
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Makes your meat black, even when it is cooked perfect. Quoted:
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Pecan had the bark on it didn't it? 
Makes your meat black, even when it is cooked perfect. I put my sauce on an hour before I pulled it so the sauce turns dark. They were reddish before that. |
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I put my sauce on an hour before I pulled it so the sauce turns dark. They were reddish before that. Quoted:
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Pecan had the bark on it didn't it?
Makes your meat black, even when it is cooked perfect. I put my sauce on an hour before I pulled it so the sauce turns dark. They were reddish before that. They look great OP  , but i still would put $ that pecan had the bark on it.
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They look great OP , but i still would put $ that pecan had the bark on it.Quoted:
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Pecan had the bark on it didn't it?
Makes your meat black, even when it is cooked perfect. I put my sauce on an hour before I pulled it so the sauce turns dark. They were reddish before that. They look great OP , but i still would put $ that pecan had the bark on it.It may or may not have been on some pieces. I have 5 big piles of wood in my yard that's all split and seasoned. Most, the bark is falling off, some it's not. I'm not picky, it all tastes the same. Maybe I'll start double checking the Pecan from now on. |
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Quoted: Only way to do it. Edit I used a small piece of Hickory, a couple logs of Pecan, and 2 pieces of persimmon for smoke. The end result is heavenly. Sipping some larceny bourbon on the side. Quoted: Quoted: Smoked? i'd take a bite Only way to do it. Edit I used a small piece of Hickory, a couple logs of Pecan, and 2 pieces of persimmon for smoke. The end result is heavenly. Sipping some larceny bourbon on the side. |