Poochie Posted September 10, 2015 Report Posted September 10, 2015 Slow cooked at 225 until probe tender. Indirect with no CyberQ on this one...didn't need it. On the bottom vent I use the smallest hole on the right side adjustment and that's 225 to 230. One set of ribs were different from the other rack and rendered out big time.
CeramicChef Posted September 10, 2015 Report Posted September 10, 2015 Those are so very chewable bones, Poochie! Beautiful color on dem bones and a very nice smoke ring! Kudos!
MacKenzie Posted September 10, 2015 Report Posted September 10, 2015 Poochie, those ribs must have been very tasty and I do like that smoke ring.
Poochie Posted September 10, 2015 Author Report Posted September 10, 2015 Thanks. I use pieces of oak about 4-5" long and about the diameter of a Babe Ruth bar. (Not movie size!) 4 pieces like that is all I need to get smokey flavor. I have enough oak, pecan and cherry to last 2 years. Bought it from a firewood dude and split the splits and cut them on a chop saw. I was using this wood for an offset stick burner, but it sold while Bolo was on the way to the house!
tinyfish Posted September 10, 2015 Report Posted September 10, 2015 Dynamite cook...those look fantastic.
kjs Posted September 11, 2015 Report Posted September 11, 2015 Looks great and I like that smoke ring as well.
PRippley Posted September 11, 2015 Report Posted September 11, 2015 About how long was it Poochie until they were probe tender?
Poochie Posted September 11, 2015 Author Report Posted September 11, 2015 About 3 1/2 hours until tender. Your milage may vary depending on how much meat is on the bones.
wilburpan Posted September 13, 2015 Report Posted September 13, 2015 Looks great! I haven’t tried beef ribs yet, since I really love pork ribs. But it will be on the list. I take that back — I’ve grilled kalbi for Korean BBQ, but that’s a much different approach.
