Ribs for Dinner

[es1025]

All
Long time no speak.  Been very busy at home and work.

Made ribs today, for an appetizer.

Standard recipe: Meathead's Memphis Dust, Water pan, 2.5 oz of cherry, 240 degrees for 5.5 hours.

Just pulled them and wrapped in foil.  they look real good.

Happy Easter to all.

Ed

Here are some pictures, too bad there is no smell e vision.


 

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[DivotMaker]

Looks Heavenly, Ed!  Happy Easter to you too!

[es1025]

I had to try something different yesterday, I foiled the ribs for two hours and then we served them.

The flavor of the rub and the meat was great. I was surprise how good the ribs were. I also cut one rib for a serving. Made a big difference. The ribs we smoked on the middle slot of the smoker.

I think letting rest for at least an hour brings in additional flavors.

next week either pulled pork or brisket.

[DivotMaker]

Someone mentioned resting ribs awhile back, and I started doing it, too.  I don't go 2 hours, but loosely foil and let sit for about 30 minutes.  They are definitely better than directly from the smoker.