Seems I cannot get my ribs juicy enough. Come out on the dry side. Any tips? :smiley-cooking-emoticon:
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Dude.As for doneness, I use the bone twist method. This is mostly because I do not have a good probe thermometer yet. (Long story)
Yes I know. It isn't a matter of price or availability. My wife bought one for me for Father's Day this year - or at least she thought she did. What she actually bought was a replacement probe for one. Knowing her the way I do, she probably plans to get the rest of it for Christmas as a stocking stuffer. And there's a better than average chance that she already bought it and it's hiding around the house somewhere.Dude.
https://www.amazon.com/gp/product/B07FVWMQ3F/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
$44 on Amazon. Got this a year ago and don't know how I ever did it without it. 6 probes. Bluetooth to your phone. I can get everything set up, put whatever on the smoker and then go about my day. I check the temps on my phone every now and then, adjust the vents on the smoker as needed. I put a shoulder (or ribs) on and never open the lid until it's dones 4-5-6 hours later.
Update!!Dude.
https://www.amazon.com/gp/product/B07FVWMQ3F/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
$44 on Amazon. Got this a year ago and don't know how I ever did it without it. 6 probes. Bluetooth to your phone. I can get everything set up, put whatever on the smoker and then go about my day. I check the temps on my phone every now and then, adjust the vents on the smoker as needed. I put a shoulder (or ribs) on and never open the lid until it's dones 4-5-6 hours later.
Thanks man. I'm also trying out a new rub. I found Malcolm Reed's Killer Hogs rub in Walmart a few days ago. It's always gotten good reviews, so I figured I'd give it a whirl.Harris Teeter in Charleston has ribs on sale starting tomorrow. I think there is a two rack max at $1.97lb. Your pic is making me hungry, hope they turn out well.
Let me know how the rub works. I was making my own for a while, but found a few that were good without all of the work. Really like Bad Byron's Butt Rub and have been sticking with that one for a little while now.Thanks man. I'm also trying out a new rub. I found Malcolm Reed's Killer Hogs rub in Walmart a few days ago. It's always gotten good reviews, so I figured I'd give it a whirl.
I'll have to check out the HT up here. ThanksHarris Teeter in Charleston has ribs on sale starting tomorrow. I think there is a two rack max at $1.97lb. Your pic is making me hungry, hope they turn out well.
Buy this rub. It's probably the best BBQ rub I've ever tasted, including all of the ones I've made myself.Let me know how the rub works.