May 11, 2009 #21 john pen Master Chef Joined Jan 25, 2005 Messages 5,084 Location Western NY good lookin' bones !
May 11, 2009 #22 Toby Keil Executive Chef Joined Jan 15, 2008 Messages 2,669 Location Thousand Oaks, CA Absolutely beautiful!
May 11, 2009 #23 D dollarbill Head Chef Joined Apr 7, 2008 Messages 2,416 Location Colorado Those look fantastic. What temp* did you cook em at?
May 12, 2009 #24 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. dollarbill said: Those look fantastic. What temp* did you cook em at? Click to expand... Thanks all 280-285 for 3 hours. 260 in foil for 2 hours 275 to firm for about 45 minutes, then sauced. I had all vents closed at the start, but it was rather windy.
dollarbill said: Those look fantastic. What temp* did you cook em at? Click to expand... Thanks all 280-285 for 3 hours. 260 in foil for 2 hours 275 to firm for about 45 minutes, then sauced. I had all vents closed at the start, but it was rather windy.
May 12, 2009 #25 J Jack W. Sous Chef Joined Mar 1, 2005 Messages 786 Location N. Charleston, SC I'd eat that like a fat boy eatin' cake! Good Q! Jack
May 12, 2009 #26 Unity Executive Chef Joined Jun 24, 2006 Messages 2,694 Location Virginia near Washington DC Really good-lookin' ribs, Scotty. What was the consensus on the rubs? --John