Dwight Smokem
Well-known member
Mustard base, followed MeatChurch recipe of MC Fajita with Honey Hog Over top.
2 things I did differently: For the first time I rolled the ribs. Like as if rolling up a necktie, first one way then back, repeated. Secondly, it pained my southern soul but I trimmed some of the fat in thicker spots, especially those harder spots, like you would on a shoulder or brisket. I could feel the collagen loosen from the rolling and the trimming of fat to make more even made them more limber as well.
Bull on 260, 2 hours unwrapped, 2 hours wrapped, 30 mins sauced with Montgomery Inn (local spot in Cincinnati). Wrapped in foil again immediately and coolered for transport.
Came out incredible. I sent with mom to her work potluck where testers were her, my dad, and 4 women. Feedback was best any had ever had. I personally would have cut 30 mins off the wrapped portion bc between the 2 hour wrap and the "resting" while foiled and coolered for delivery, you couldn't keep them together, but they of course loved that. I'm wanting to replicate bc it's hard for my 3-2-1 indoctrinated mind to believe that 4.5 hour tender ribs are possible but I want them to be to open up more weekday smokes.
2 things I did differently: For the first time I rolled the ribs. Like as if rolling up a necktie, first one way then back, repeated. Secondly, it pained my southern soul but I trimmed some of the fat in thicker spots, especially those harder spots, like you would on a shoulder or brisket. I could feel the collagen loosen from the rolling and the trimming of fat to make more even made them more limber as well.
Bull on 260, 2 hours unwrapped, 2 hours wrapped, 30 mins sauced with Montgomery Inn (local spot in Cincinnati). Wrapped in foil again immediately and coolered for transport.
Came out incredible. I sent with mom to her work potluck where testers were her, my dad, and 4 women. Feedback was best any had ever had. I personally would have cut 30 mins off the wrapped portion bc between the 2 hour wrap and the "resting" while foiled and coolered for delivery, you couldn't keep them together, but they of course loved that. I'm wanting to replicate bc it's hard for my 3-2-1 indoctrinated mind to believe that 4.5 hour tender ribs are possible but I want them to be to open up more weekday smokes.
