Pork Ribs - Clean Bite

[TRx]

Been a while since I posted as I couldn't remember my password and have just been watching y'alls threads. I cooked some ribs yesterday that seemed post worthy... or at least they were delicious :-D

Smoked at 185 degrees with Terry Blacks Pork Rub for 3 hours

Wrapped with a mix of apple cider vinegar, bbq sauce, a bit of soy sauce, and crushed red pepper flakes from my garden, then let them go 2 hours wrapped at 225 degrees

Unwrapped, covered in sauce as we like them wet and let them go another hour.

 

[11earl]

Nice - do you typical cook them at 185?

 

[TRx]

Nice - do you typical cook them at 185?

Yes for the first 3 hours of smoking, then I move it to 225 when wrapped and for the last hour 225 up to 300 depending on the sauce I use or how I want them finished.

 

[West River BBQ]

Excellent cook. Thanks for sharing - and welcome back.

 

[Fooball]

Wow, your temps seem low but your end result looks fantastic!

 

[Stingerhook]

Nice bonz.

 

[gtsum]

That’s how I like my ribs also. Looks great!


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[snadamo]

Looks good from here!

 

[Tat-que]

Those look great! Is your mouth really that small? That’s a tiny bite!

 

[smoke ninja]

Wow, your temps seem low but your end result looks fantastic!

I believe he's cooking on a pellet grill. A lot of guys start off pretty low, seems to help

 

[SmokeOCD]

I believe he's cooking on a pellet grill. A lot of guys start off pretty low, seems to help

Fire burns too clean at higher temps - the lower the temp, the more smoke you can get.

 

[roademier]

Looks great.

 

[TRx]

I believe he's cooking on a pellet grill. A lot of guys start off pretty low, seems to help

Correct. I used my Pitts and Spitts pellet smoker. It's been a great smoker for me so far, and I use it a lot.

 

[Bob C Cue]

Looking very good. Welocme back to posting!

 

[cholloway]

Fire burns too clean at higher temps - the lower the temp, the more smoke you can get.

I gotta call you on that one.
You don't want to see smoldering white smoke from low burning wood.
The cleaner the burn, the more the light blue smoke is prevalent.
And, smoke is present in ALL burns. Sometimes you just can't see it...
which is good!

 

[SmokeOCD]

I gotta call you on that one.
You don't want to see smoldering white smoke from low burning wood.
The cleaner the burn, the more the light blue smoke is prevalent.
And, smoke is present in ALL burns. Sometimes you just can't see it...
which is good!

I'd invite you over and discuss it over some bbq done both ways; but you're so far away it'd probably be cheaper to take the gas money and get a pellet grill and test the theory yourself.
#1 complaint from anyone whose pellet grill isn't their first ever grill - not enough smoke. #1 fix - ultra low temp smoking so the fire is not so clean.
The manufacturers are even modding the firmware, or upgrading their hardware to feature these "extreme smoke" settings.
Look around at any pellet grill discussions - you'll find exactly what I am saying.

 

[cholloway]

OK... fine.

 

[thunter]

Delicious ribs! Great job! [emoji4][emoji817]


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