QueInOveralls
Got Wood.
So its been a few years since I've posted or cooked ribs. Some might remember my first UDS build here: http://www.bbq-brethren.com/forum/showthread.php?t=170641&page=5 . I've built a new UDS and let her smoke this weekend to have a test run before the 4th. I've got 2 questions.
I've always done my ribs 2 hours smoke, 1 hour foil, 1 hour wrapped in towl in cooler to rest. I cook these at around 250-275. This has always made amazing ribs (only talking about texture here). Yesterday I 3 slabs and had people try all three to tell me which one was the best. I did slab1 my way. I did slab2 3 hours smoke, 1 hours foil, 1 hour grill. I did slab3 2.5 hours smoke, 1.25 hours foil, .75 hours grill. Of course slab1 was fall off the bone tender and it was the one every single person chose. Am I missing something here? Why is "competition ribs" not fall of the bone when it seems like everywhere i go, people want them?
Second question is smoke. With the above times in smoke, I had ZERO smoke ring on the ribs. It had the slight blue smoke the entire cook coming out the UDS. I used a bunch of pecan chunks for the smoke (I've always used Pecan). Any clue why no smoke ring? Do I need more smoke? I've just continuously read that all you want is a little blue smoke coming out?
Any suggestions would be appreciated!
I've always done my ribs 2 hours smoke, 1 hour foil, 1 hour wrapped in towl in cooler to rest. I cook these at around 250-275. This has always made amazing ribs (only talking about texture here). Yesterday I 3 slabs and had people try all three to tell me which one was the best. I did slab1 my way. I did slab2 3 hours smoke, 1 hours foil, 1 hour grill. I did slab3 2.5 hours smoke, 1.25 hours foil, .75 hours grill. Of course slab1 was fall off the bone tender and it was the one every single person chose. Am I missing something here? Why is "competition ribs" not fall of the bone when it seems like everywhere i go, people want them?
Second question is smoke. With the above times in smoke, I had ZERO smoke ring on the ribs. It had the slight blue smoke the entire cook coming out the UDS. I used a bunch of pecan chunks for the smoke (I've always used Pecan). Any clue why no smoke ring? Do I need more smoke? I've just continuously read that all you want is a little blue smoke coming out?
Any suggestions would be appreciated!