Chris's Pre-Season Ribs - Saturday, May 10, 2025

 

This is a pre-season rib cook to see how this recipe works out. I can only go by what the

guy on You Tube says. The butcher paper will help get them more tender. They will 

never be fall of the bone because that is only for people who don't have any teeth. 

These Ribs were from Farmboy and they are Back Ribs. Elsie the expert on Ribs, ( sure )

says they are not the best Ribs. Today I will prove here wrong. I did.

All in all, the Ribs were quite good. Nothing was burnt, and they were not dry at all.

I never did spritz them when I had the chance after the 2 hour mark. Do that when

you put them all in butcher paper. You will have to criss cross them on top of each

other when you do 4 or 5 of them. Try to put them back in the Rib Rack at this time.

It will be tight though and the juice from the ribs, honey, brown sugar may leak out.

So it looks like you will have to put on on top of the other one, like stack them. 

Buy some oven string to tie the ends together.

                                           THEY WERE GOOD AND WIFE APPROVED

The only thing I don't like is I am constantly adjusting the temp. I wish I could set it and

forget it. That is only for the first 2 hours. Hours 3-4 are wrapped in butcher paper and

I don't have to worry about smoking them. However, you still want to keep the temp at

225F. Most of the time they were either 217F or 235F. Up and down. I will have to work

on that during the smoking season. I did read something the next day about this.

TRY CLOSING 2 OF THE 2 VENTS ON THE BOTTOM WHEN IT IS GOING GOOD

AND LEAVE THE TOP VENT WIDE OPEN. THAT MAY HELP TO REGULATED IT.