After many, many, many attempts at smoking/cooking ribs, I've finally had GREAT success. They where perfectly cooked (in less time than anticipated) and they tasted great. I always seem to over cooke them and dry them out. Not this time, they where juicy yet tender and came off the bone nicely. Sorry, no pics - to busy eating!!!! Woo whooo!!!!
How could you make good ribs, you still don't have your CT yet. ;D ;D
Doh. You got me Q. :-[
I know, I know, I've been so busy with work that I haven't had a chance to even think about CT. I've been puttin in some long, busy hours lately. I actually fell asleep at 8:30 last night. 8:30 on a Saturday!!! I think I was about 2 years old the last time that happened. I even bailed out of smoking salmon this weekend cuz I was just to tired. That's right, I opted for ribs - less work. I'll be in touch this week.
No hurry, I was just teasing ya. It is here and not going anyplace but to your house when you get time. I took some nearly thawed chicken breasts and poured some Ct on them. Let them soak around for awhile and then cooked it in a non-stick skillet. Well this is not the best use for CT. The thick peices were ok, but the thinner ones were way to salty. So as a warning don't do this. I should have grilled them or if I had taken them out in the morning like wombat told me to, I could have done them in the OBS. I'm a baaaad booy. ;D
Sorry, but no PICS is no excuse for so little information. Like temp, smoke time, wood type, rub and sauce. I'm mean you could at least build a picture in our minds? ;D
Quote from: TestRocket on August 23, 2010, 04:27:48 PM
Sorry, but no PICS is no excuse for so little information. Like temp, smoke time, wood type, rub and sauce. I'm mean you could at least build a picture in our minds? ;D
I'm with TR on that --- So..
When you finish licking your fingers...
Ok Ok OK. Back ribs slathered in mustard and rub. Temp was set to 250 but spent most of the time below that. Spent about 6 hours in the cooker with smoke rolling the whole time. Used Mesquite and Hickory. I spritzed it a few times with beer. No foil and no sauce. They where ready at about 4:30. you know, juicy, tender, pulled back from the bone. MMMM. So, I did end up FTCing them for a couple hours till we where ready for dinner.
I brought some to work today. Only one complaint. Too salty. I guess some of the ribs got a little bit more rub than others. Oh well, every ate em up pretty quick so it couldn't have been that bad.
Now I see! Nice job and thanks!