Gem35
Posts: 3420
Joined: 9/12/2004 From: Dallas, Texas Status: offline
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quote:
ORIGINAL: Mynok Hickory in Texas? Were they pork ribs or beef? I never sauce my ribs. Always just a dry rub and a steady, 4-6 hour smoke over hickory. I don't like the falling off the bone texture. They need a bit of bite to them to be perfect. YMMV. Baby backs. Falling off the bone with juicy flavor is garnered by saucing them mid-term. It seals them to some respect. Also, I never turn them over, always cook them with the meaty part on top ALWAYS. Use indirect fire method and I use a tin-foil(pie tin) or other expendable aluminum container filled with water directly underneath the food to keep it moist. Also, by using water you can keep an eye on your temps, if it boils, lower your temps. Rule of thumb for juicy , fall off the bone ribs is to never exceed 180-190 degrees at any time during the cooking. Slowly smoke them with hickory, mesquite, apple or cherry wood, whatever you like. Just don't add too much charcoal/wood and blow the top off the grill with high temps. That will always turn your food into a dry, unappetizing meal.
< Message edited by Gem35 -- 7/29/2008 3:05:18 AM >
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