Well I got the ribs from the butcher.
Fear of it taking too long, I got up at 6 am to ensure that I had enough time to get them done by Mid Afternoon. Probable overkill but wanted to make sure.
I am looking at doing the 3-2-1 and hope that it says at 6 hours. LOL
Started with a water/beer mix in the water bowl
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0079.jpg)
Removed the Membrane (A Must)-I use a paring knife to get it started and then use a Paper Towel to hold onto it.
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0080.jpg)
I then rubbed some of my leftover Bourbon BBQ as the glue and some rub I had lying around...
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0081.jpg)
Let them get to room temp for about 20 mins.
Put them in as a rack per rack with two ribs cut off
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0082.jpg)
Temps were definitely better than when I did the Baby Boulders. I think the combo of the bricks and not having the extra pan of water did it.
Temps hovered around 250 at the rack above the pan and 220 on the top rack. Yeap, 30 degrees variance from top to bottom. Those ribs suck some heat.
After the 3 hours...I moved and flipped them
(http://i778.photobucket.com/albums/yy69/Rckcrwlr/Cooking/IMAG0084.jpg)
Man they look done already but they are not pulling off the bone yet... I have it at 225 for the next 2 hours.
Looking good so far
Mopped them and will be FTC until ready to eat. Hopefully the will stay warm. If not they will go in the oven for a little.
(http://184.72.239.143/mu/4a6de323-99cc-1665.jpg)
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Looking pretty good. How did they taste?