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Reply to "Babyback Ribs - Cookshack Beginner"

@BobKat - 225 is always my setpoint for ribs.  ALWAYS get rid of the membrane!!!  Trim to get a nice uniform rectangular slab (season and throw the scraps in the smoker for some good snacks about halfway through the cook).

I never use sauce or mop.  Just some form of dry rub OR just plain old salt and pepper...  I don't rub until right before the meat goes on the smoker.

The caveman in me likes to have to gnaw the meat off the bone a bit...  Straight up cooking for 6ish hours usually accomplishes this.  My wife however thinks the meat has to fall off the bone with zero effort, so I boil hers using the 3-2-1 method.  A decent compromise is to go 3-2-1 but with butcher paper wrap ILO foil.

Can't wait to hear what you end up with!

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