Tried a new rib recipe yesterday and used my Weber Kettle to smoke. Turned out pretty good. Wasn't diligent about taking pictures, though, but snapped a quick one of the leftovers.
How tough was the bite when you pulled them off? I'm not a big fan of fall-off-the-bone type ribs so I appreciate a little tug to get it off...but it's still gotta come clean off the bone! Smoking at 275 is much higher than I'm used to so a little hesitant to go that high.
I may have to try that technique, though. A lot of similarities to how I normally do ribs but some nuances that intrigue me.
The meat was nice and juicy, but they definitely cooked through all the way while wrapped. My guess was I started even higher than 275 before the temperature really came all the way down and then, again, taking them off to wrap them probably stoked everything back up where the temp went up again. Basically, to finish, I just opened up the foil and placed it open on the grill for 10 more minutes and basted with the reduced sauce.
I prefer them the way you described, but these you could definitely just pull the bone right out from the meat. My family liked them, but I will have to take another shot at it some day to get them the way that I wanted.
Yeah, I definitely don't want my ribs falling off the bone, that is mush. Done it before, and most people probably like that but ribs are not meant to be eaten with a fork (like my wife likes them). Should be able to hold that bone, take a bite, and see clean bones with moisture on them. Man I want ribs now.
Wisconsin Cheese Is Better Than California Cheese!
Gonna get ready to smoke 90-120 strips of beef jerky this weekend as wedding favors for people. I’ve only smoked jerky once, about two months ago, so we shall see how this turns out, haha.
Looks good, how were the "Fake" burnt ends? Worth trying?
They definitely had the texture of burnt ends, but still couldn't match ends on a brisket of course. Wife loved them though, so I likely will do them again sometime. Cook time was about 4hrs. 2hrs on the grates, 2hrs in the covered aluminum pan, with whatever sauce/broths you want.
