Summer Wolfe Citrus & Zatarains Side/Back Ribs

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BeeRich

Sous Chef
Joined
May 20, 2009
Messages
583
Location
Toronto, Canada
Exactly how it said.

3-2 method, and no 1.

First smoke = Cherry @ 0 minutes.
Second smoke = Pecan @ 45 minutes.

Now, the ribs are moist, not dry. Some fluid in the foil, and I didn't need to tighten them up dry afterwards. Not fall-off-the-bone, but you can tear them off. I like this style. I'll be going with this in the future, see how good I can really get 'em.

Oh yeah. Not much to film, so no video.
 
In the brewing world we set a schedule for the brewhouse. 0 minutes = onset of boiling. Hop additions go into the kettle at durations.
 
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