chrisjadams
New member
Have had my 2D for just over 3 years now and... first set of ribs today.
I know... 3 years to do ribs!?! I'm a mechanical engineer, which means I may have control issues, so pork butt and briskets are my go-to choices, as temp is the controlling factor, unlike ribs, which are more time based, with checking in on when you "think" they are done.
That said... Pretty happy. Mustard and dry rub wrapped overnight, then about 6 hours at 225, and they were very respectable. Fed a group of 6 and all were full and happy. Little bit of leftovers, but they won't last through tomorrow!
While it's the first pork ribs, I have taken prior runs at beef short ribs. My preferences after the two... beef shorts ribs, hands down! Some of the best beef I've ever had.
I know... 3 years to do ribs!?! I'm a mechanical engineer, which means I may have control issues, so pork butt and briskets are my go-to choices, as temp is the controlling factor, unlike ribs, which are more time based, with checking in on when you "think" they are done.
That said... Pretty happy. Mustard and dry rub wrapped overnight, then about 6 hours at 225, and they were very respectable. Fed a group of 6 and all were full and happy. Little bit of leftovers, but they won't last through tomorrow!
While it's the first pork ribs, I have taken prior runs at beef short ribs. My preferences after the two... beef shorts ribs, hands down! Some of the best beef I've ever had.
