Finally, Rib Success!!!

[StickyDan]

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!!!!

[Quarlow]

How could you make good ribs, you still don't have your CT yet.  ;D ;D

[StickyDan]

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.

[Quarlow]

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

[TestRocket]

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

[hal4uk]

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...

[StickyDan]

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.

[TestRocket]

Now I see! Nice job and thanks!