Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
Hello BBQ Fellows,
I would like to share with you my impressions about the liaison between moistness and cooking T for pork ribs.
First of all:
1) my cooking method is obviously the same. 3 phases, smoking, foil and drying.
2) my cooking T are super steady. 250F or the new discover (for me) 225F.
3) not the same animal but the same small butcher in the last months.
In the last 2 years I used to cook my StL pork ribs at 250F and 98% of the times my ribs ended dry. Tasty, great bark, sometimes underdone, sometimes perfect. rarely over done. But almost never I was able to feel meat moistness in my mouth. what I mean is liquid in my mouth. Maybe a mix between water and melted fat, but really liquid.
Now I changed cooking T, reducing it to 225F.
This caused longer cooking time. 3 hours smoking, 1,5 - 2 hours in foil, 1 hour drying (still studiing).
And moistness exploded in my mouth.
my last 2 cooks ended in the same way (the second was overdone): super moist.
I keep on cooking at 225F and I'll keep you informed.
wich is your opinion ??
I would like to share with you my impressions about the liaison between moistness and cooking T for pork ribs.
First of all:
1) my cooking method is obviously the same. 3 phases, smoking, foil and drying.
2) my cooking T are super steady. 250F or the new discover (for me) 225F.
3) not the same animal but the same small butcher in the last months.
In the last 2 years I used to cook my StL pork ribs at 250F and 98% of the times my ribs ended dry. Tasty, great bark, sometimes underdone, sometimes perfect. rarely over done. But almost never I was able to feel meat moistness in my mouth. what I mean is liquid in my mouth. Maybe a mix between water and melted fat, but really liquid.
Now I changed cooking T, reducing it to 225F.
This caused longer cooking time. 3 hours smoking, 1,5 - 2 hours in foil, 1 hour drying (still studiing).
And moistness exploded in my mouth.
my last 2 cooks ended in the same way (the second was overdone): super moist.
I keep on cooking at 225F and I'll keep you informed.
wich is your opinion ??