CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Some spare ribs rubbed with plowboys yardbird and onto the kamado at 275 with some cherry/apple/hickory. Did one with a wrap and one without.
On they go
2 hours in and time to wrap one
wrapped one finished about 45minutes before the unwrapped did
Very tender/juicy
My plate with some doctored up beans
The wrapped version was better than the unwrapped due to the bottom of the unwrapped ribs being hard/overcooked but still moist on the upper part. For some reason when I do ribs and don't wrap the underside is always tough compared to the rest of the meat. This is even if I do 225. Does anyone know who why that happens? I'm close to just giving up on trying them unwrapped due to perfect results with a wrap.
On they go
2 hours in and time to wrap one
wrapped one finished about 45minutes before the unwrapped did
Very tender/juicy
My plate with some doctored up beans
The wrapped version was better than the unwrapped due to the bottom of the unwrapped ribs being hard/overcooked but still moist on the upper part. For some reason when I do ribs and don't wrap the underside is always tough compared to the rest of the meat. This is even if I do 225. Does anyone know who why that happens? I'm close to just giving up on trying them unwrapped due to perfect results with a wrap.