Griff
Master Chef
I'd eat that in a heart beat.
Griff
Griff
bigwheel said:Well next time cook em a little slower. The high heat is whut cuz them to have the bones sticking out on the end. Works the same way with pig bones. If you got a gauge try not to beak 260. If you cooking them on a kettle..I cant help ya Best ribs is cooked bone side up and direct over a mesquite coals shoveled fire and if it dont take 6 or 7 hours they was cooked too fast or not allowed to rest in the hotbox. Now some of these yankees say cook em two weeks at 199 you know that aint right.
bigwheel
Larry Wolfe said:bigwheel said:Well next time cook em a little slower. The high heat is whut cuz them to have the bones sticking out on the end. Works the same way with pig bones. If you got a gauge try not to beak 260. If you cooking them on a kettle..I cant help ya Best ribs is cooked bone side up and direct over a mesquite coals shoveled fire and if it dont take 6 or 7 hours they was cooked too fast or not allowed to rest in the hotbox. Now some of these yankees say cook em two weeks at 199 you know that aint right.
bigwheel
BW, these cooked on the WSM for 6 hours at 235*.
Larry Wolfe said:bigwheel said:Well next time cook em a little slower. The high heat is whut cuz them to have the bones sticking out on the end. Works the same way with pig bones. If you got a gauge try not to beak 260. If you cooking them on a kettle..I cant help ya Best ribs is cooked bone side up and direct over a mesquite coals shoveled fire and if it dont take 6 or 7 hours they was cooked too fast or not allowed to rest in the hotbox. Now some of these yankees say cook em two weeks at 199 you know that aint right.
bigwheel
BW, these cooked on the WSM for 6 hours at 235*.
bigwheel said:Well hmmmm...guess them bones was sticking out to start with. Yepppers that must be it.
bigwheel