Second shot at it.

Former Member

Hi Folks, I did my second ribs today and they were much better. Eight pounds of pork ribs from Costco. Covered with Olive oil and Bourbon rub and let them sit over night.
Three hours at 250 in my ELite and they were done. I mopped with some Curly's sauce and let them incubate while the company arrived. FInally wrapped in foil so they wouldn't dry out waiting. They were great. Thanks for all the tips.
My first ones went at 220 for four and a half hours and were somewhat dry but quite good. These are moist and juicy.

Attachments

Hide

Images (1)

5/28/117:27 PM

❤️ 0

Original Post

Replies sorted oldest to newest

maxqMember

Sounds good.

A number of rib cooks go with a temp of 275. You might try that as an experiment. Of course your cooking time will be a bit less. Be sure to keep notes on hand of what you've done, and how. They'll come in handy in the future.

5/28/118:09 PM

❤️ 0

andyjMember

May have to try 275. I usually do my ribs at 235, got the baby backs down, 4hrs 15min almost every single time. The spares, which I prefer, haven't perfected those yet.

5/28/118:21 PM

❤️ 0

Former Member

Not to be obsessive but I have an Excell spread sheet. Heh.
My wife pronounced the ribs better than any we have had in restaurants. BUT I don't live in Q country.

5/28/118:59 PM

❤️ 0

andyjMember

quote:
Originally posted by jchiggins:
My wife pronounced the ribs better than any we have had in restaurants. BUT I don't live in Q country.

You do now! Que country is in your back yard. Now when I go out to dinner with friends someone will usually ask why I don't order ribs anymore. Keep telling them I can't order ribs out anymore, I'll just be disappointed. And they usually nod knowingly and ask when they are invited over next time.

5/28/119:21 PM

❤️ 0

Skip to main content

Attachments

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...