I found a great deal on pork back ribs but I have not cooked these before. I have only cooked the St. Louis or baby back ribs.
the bones are not as long. What way do you cook these? I don’t want them to dry out since the bones are shorter and meat is slightly less.
I agree, like a standard burger and a fancy burger. Orange and Mandarin. I am going to try injecting 1/4t Butchers BBQ injection mixed with 4oz wagyu tallow and see how it turns out. Hopefully not a waste of prime tri tip lol
I did 2 plates of ribs about 4 weeks ago. As I was cooking there was a TWENTY DEGREE difference between them, and the one that was behind on temperature also needed a higher temp (I believe I pulled that one off at 207.5ish).
I did roughly the same cook times with my last brisket and my brisket ended up about 140s when I checked it in the morning, and I wrapped it because the bark was set. Yours will be set because it cooked for 7 hours.
Skip looking for the stall at 6am and go straight to wrap. If you do that I...
I've tried Malcom Reed's normal and hot BBQ rub on pork, and just recently used his TX brisket rub 2 weeks ago. All of them were great!
I ordered Lambert's Sweet Rub o Mine for ribs this weekend (doing 3 racks, first time trying, because it was an Amazon best seller), but I guess I should get 2...