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Old 05-24-2009, 07:52 AM   #11
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I still remember the first rack of ribs I made and how excited I was to try them. I thought I did everything right. I bought a WSM, I joined the WSM forum and found a recipe called The Best Ribs In The Universe. I was new and naive and tried it. That rub excessive its SALT content. My ribs were not enhanced but allowing the rub to mairnate overnight cured the meat.

Then to top it off the sauce they recommended was KC Masterpiece with honey.

The ribs were awful and I never ever went back to that recipe again. It's been trial and error since then but no overnight rubs for me and I've never had the hammy ribs again. Also never had to take the 3-2-1 method to the limit. More like 2-1-1 for me but everyone's cooker is different so experiment and see what works best for you.

And I agree with the others on the enhanced ribs. Stay away from them. Couldn't tell from your post whether you used them or not but did see where you marinated the ribs overnight.

Follow a couple of the suggestions in this post and your ribs will be much better and invest in a WSM if you can. You won't be sorry.
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Old 05-24-2009, 09:11 AM   #12
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Quote:
Originally Posted by Kloset BBQR
I still remember the first rack of ribs I made and how excited I was to try them. I thought I did everything right. I bought a WSM, I joined the WSM forum and found a recipe called The Best Ribs In The Universe. I was new and naive and tried it. That rub excessive its SALT content. My ribs were not enhanced but allowing the rub to mairnate overnight cured the meat.

Then to top it off the sauce they recommended was KC Masterpiece with honey.

The ribs were awful and I never ever went back to that recipe again. .
that sounds mighty familiar
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Old 05-24-2009, 10:12 AM   #13
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You might try a rack of spares next. I think they're easier to cook and better eating as well. I've never come across enhanced spares, either, but always check.



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Old 05-24-2009, 09:43 PM   #14
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Like others have said, Yur Thermometer has to be off.....
Now, I rub two hrs prior to cooking, attempt to hold temp at 235* and never foil til they be ready to take off. When you pick up the rack with tongs and they bend over wanting to break, they be ready to eat. No sauce, dry rub only fer me.
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