Hi,
Just got done eating 2 racks of ribs. Here's my data and comments. Please comment if you can.
Meat: Rib loins from BJ's, 2 racks, totaling 4 lbs'
Rub: Homemade Kansas City, with Lowery's and Cajan spice rub added. Over night rub.
Cook Time: 5 hours
Temperature: 225
At the 5 hour mark added CS BB sauce. Cooked another 20 minutes.
Observation: End ribs 1/4" from bone. Meat slitely cracked. Did not crack down middle when picked up in center with tongs. Outside crisp and chewy, inside juicy and tender.
Taste: I gave it a 9 out of ten, my 14 yr old daughter a 7.5 because she bit into a pc of fat. My 13 year old son an 8 (picky eater) my wife an 8, would like them more mushy next time, suggested wrapping in foil next time.
The texture was similar to Buffalo style chicken wings, chewy on the outside and tender/juicy on the inside.
Overall I'm very pleased with the ribs and can't waite to try something different.
The Amerique ran within 3 degrees from set temperature.
Can't figure out what happened last week, maybe the long extension cord I had to use after tripping my GFI.
I probably could have cooked them another hour or so. The bone did not pull out easy like many have said should.
Tonight will start a 7 lb Boston but for tomorrow. Can't waite, I'm lovin my CS and Q especially for a North Eastern type of guy. Not much Q here.
Maybe next year I'll buy a Fast Eddy 100. People at work think I'm nuts for spending what I did on a smoker, all Webbers here.
If it wasn't for this forum, my learning curve would have been much greater. THANKSLOADS and for everyone that took the time to replay!!
Hopefully I'll have the same post tomorrow when I try the But.
P.S. Have patients with my posts and dumb questions
Louie-Q
Original Post