Ribs

[SmokedGouda]

Got some preseasoned ribs from Costco as a quick on the spot decision for dinner.
Tossed them in the smoker at 12pm and set for 235 with 3.5 oz of hickory. I ended up breaking each rack in half to fit them easier. Checked 4.5 hrs later and the toothpicks broke so I shut the door for another 30 mins then checked and removed them. I didn't notice until after the smoke, but it appears that Costco didn't take the membrane off. I kinda assumed they would've done that before seasoning. Other than that being on there, they were pretty good. They didn't fall off the bone but were pretty tender. I could def taste the smoke. I might use a little less wood next time.

I almost forgot to take a pic before we ate, there's another 2 halves wrapped in foil.

This was enough smoking to hold me over till I toss the bacon in next weekend.

Happy New Year!

 

[DivotMaker]

Nice job, Phil!  Happy New Year!

 

[BedouinBob]

Nothing wrong with that Phil. Looks great!

 

[TexasSMK]

Happy New Year

 

[Ohiophil]

Man looks good I do ribs all the time 5 hr no peek

 

[SconnieQ]

Baby backs with dry rub at 225 for 5 hours, no peek, wrap in foil for 1 hour, serve sauce on the side. or brush with sauce before foiling/resting works for me.

 

[JustChillin]

Kari, is the 1 hour in foil resting time or back on the smoker?

 

[SconnieQ]

Kari, is the 1 hour in foil resting time or back on the smoker?

My one hour is foiled, wrapped in towels, outside of the smoker. Some don't like to wrap/rest ribs, because they say it softens the bark. I don't find that a heavy bark on ribs is appealing anyway. And I'm not a big fan on brisket either. But...if you do like bark, I don't find that exterior texture is lost by wrapping and resting. Bark is formed by dehydrating the surface, as well as sugars caramelizing. If you notice other posts, everyone wraps and rests butt for numerous hours, but no one complains about loss of bark.

 

[SuperDave]

Ribs are on my menu for tomorrow's dinner.  My mouth is already in anticipation. 

 

[JustChillin]

Kari, thanks for the info. I do like bark on my butts but I can go either way on ribs. I am not a fan of dry meat.

 

[ibbones]

Ribs are on my menu for tomorrow's dinner.  My mouth is already in anticipation.

And ribs are on my list for Sunday.  Gotta lov'em.