Post by: Practical Approach on February 05, 2013, 12:04:42 AM
Post by: madmack76 on February 05, 2013, 12:13:40 AM
Post by: Austrian Hunter on February 05, 2013, 12:33:38 AM
Off topic: just had the best steak in my live at Donovan's Steakhouse in San Diego. That was awesome!!!!!
Good luck and good eating on your ribs!!!
Post by: Camo Queen on February 05, 2013, 07:10:13 AM
Post by: ICEMAN on February 05, 2013, 07:11:05 AM
Post by: boneaddict on February 05, 2013, 07:18:48 AM
Post by: Dhoey07 on February 05, 2013, 07:26:23 AM
Post by: Camo Queen on February 05, 2013, 08:45:53 AM
I cook mine on charcoal. I heap it on one side and the other I have a dish (usually a disposable bread pan, aluminium, filled with water. I wrap the baby backs in tinfoil so that its like a boat/bathtub. The whole premise is to keep the juices in. I season and do my rub/ "homemade honey", cue sauce etc. wrap them up tight and place them on the cool side of the cue (above the water). I throw in a handful of smoker chips. In about an hour I rotate (usually two sets of them) add smoker chips then cook for another hour. I obviously have the que dampered way down. The ribs boil in their own juices and the sauces etc. I have the most finicky eaters at my house and they are almost world famous, in their world anyway. Patience is the key. No peeking.
That sounds pretty amazing! Do the ribs pick up any of the smokiness though the tin foil?
Post by: Mike450r on February 05, 2013, 08:53:59 AM
Post by: brianb231 on February 05, 2013, 08:58:41 AM
I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.
Spray with applejiuce at every step.
Extra juice at wraping stage.
Give it a try
Post by: Practical Approach on February 05, 2013, 09:16:15 AM
Post by: h20hunter on February 05, 2013, 09:31:35 AM
Post by: Hawgdawg on February 05, 2013, 10:21:59 AM
My Ribs are fairly tasty! So ai am told.
I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.
Spray with applejiuce at every step.
Extra juice at wraping stage.
Give it a try
My way also. But I give both sides a mustard slaother before the brown sugar. Easy sugar on the bone side. Gives it nice bark. I have been in rib cooking competitions. a few coming up this spring and summer. Judges like a gentle tug for the meat to come off. They don't like baby food falling off the bone.
Post by: sirmissalot on February 05, 2013, 10:41:03 AM
Pics please.
Post by: Hawgdawg on February 05, 2013, 10:47:30 AM
Hawgdog, if you ever need a taste tester... I'm here ot serve you.
Pics please.
Enjoy your lunch...
Post by: Blacklab on February 05, 2013, 11:03:16 AM
Since your useing an oven all I can add. Put your favorite rub on for 24 hrs if possible wrap in tin foil with 1/4 cup apple juice. Braise at 250 for about 2 to 2 1/2 hrs. Then throw on grill to tighten them up add sauce if you wish.
Post by: boneaddict on February 05, 2013, 11:42:11 AM
Subtle, just enough to enhance, not overwhelm.I cook mine on charcoal. I heap it on one side and the other I have a dish (usually a disposable bread pan, aluminium, filled with water. I wrap the baby backs in tinfoil so that its like a boat/bathtub. The whole premise is to keep the juices in. I season and do my rub/ "homemade honey", cue sauce etc. wrap them up tight and place them on the cool side of the cue (above the water). I throw in a handful of smoker chips. In about an hour I rotate (usually two sets of them) add smoker chips then cook for another hour. I obviously have the que dampered way down. The ribs boil in their own juices and the sauces etc. I have the most finicky eaters at my house and they are almost world famous, in their world anyway. Patience is the key. No peeking.
That sounds pretty amazing! Do the ribs pick up any of the smokiness though the tin foil?
Post by: boneaddict on February 05, 2013, 11:43:03 AM
Post by: jackmaster on February 05, 2013, 11:51:56 AM
boil before you BBQ huge difference10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat..... :EAT: :drool: damn i am hungry for some baby back ribs now.... :tup:
Post by: h20hunter on February 05, 2013, 11:54:53 AM
Post by: Practical Approach on February 05, 2013, 12:09:57 PM
boil before you BBQ huge difference10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat..... :EAT: :drool: damn i am hungry for some baby back ribs now.... :tup:
I have heard boil twice now. Are you talking about boiling in a pot of water :o or broiling in an oven :dunno:
Post by: pianoman9701 on February 05, 2013, 12:17:59 PM
Post by: Russ McDonald on February 05, 2013, 12:22:24 PM
Post by: KenPCPilot on February 05, 2013, 12:30:59 PM
Post by: h20hunter on February 05, 2013, 12:35:04 PM
I'VE HAD IT!!!!!!!!!!!!!!!!
I'm making ribs and some fall apart flank steak this weekend.
Post by: jackmaster on February 05, 2013, 12:36:57 PM
nope boil them in a big pot right on top of the stove, you can boil them until they are right close to being done, and then carefully remove them cause at this point they will start falling off the bone, cool, spice with whatever you choose i like a push in spice and then off to the BBQ, and then of course the sauce, and you only gotta BBQ them long enough to give them the taste and color, its one of the best ways if you want tender meat, it also works great for chicken and porkboil before you BBQ huge difference10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat..... :EAT: :drool: damn i am hungry for some baby back ribs now.... :tup:
I have heard boil twice now. Are you talking about boiling in a pot of water :o or broiling in an oven :dunno:
Post by: Alchase on February 05, 2013, 01:37:51 PM
I have had "OK" ribs that were boiled, but never outstanding ribs full of meat flavor that were boiled.
If time is a concern wrap them up and put in the over for the first couple hours, then moved to the smoker or BBQ.
Something just can't be hurried, low slow is the way to go.
:twocents: no more no less, lol
Post by: Atroxus on February 05, 2013, 01:51:11 PM
Post by: WSU on February 05, 2013, 01:51:16 PM
I was under the impression boiling takes the flavor of the meat out, and removes all the meat juices.
I have had "OK" ribs that were boiled, but never outstanding ribs full of meat flavor that were boiled.
If time is a concern wrap them up and put in the over for the first couple hours, then moved to the smoker or BBQ.
Something just can't be hurried, low slow is the way to go.
:twocents: no more no less, lol
I agree. Boiling, baking, gas grills, and anything that isn't a smoker doesn't result in as good of a finished product. Low heat and smoke are the only way to go. Dry rub, smoke for however long it takes for the meat to begin pulling away from the ends of the bones, and, if you must, add some sauce right at the end. I also remove the membrane from the ribs prior to smoking. Your time will vary depending on the ribs and how hot you are smoking them.
Post by: nwwanderer on February 05, 2013, 01:57:11 PM
Post by: Special T on February 05, 2013, 02:28:33 PM
Post by: Practical Approach on February 05, 2013, 02:32:43 PM
Post by: Special T on February 05, 2013, 02:34:45 PM
Post by: Hawgdawg on February 05, 2013, 11:04:20 PM
I was under the impression boiling takes the flavor of the meat out, and removes all the meat juices.
I have had "OK" ribs that were boiled, but never outstanding ribs full of meat flavor that were boiled.
If time is a concern wrap them up and put in the over for the first couple hours, then moved to the smoker or BBQ.
Something just can't be hurried, low slow is the way to go.
:twocents: no more no less, lol
ten for Senior. that's why our and all competition barbq rib comps don't let you boil.
Why ruin the flavour unless you have false teeth.
Post by: Bean Counter on February 05, 2013, 11:13:19 PM
Post by: Bean Counter on February 05, 2013, 11:13:49 PM
Tagging this so I can find it later, I have never been able to get ribs to turn out edible. :(
:yike: What have you been trying??
Post by: JimmyHoffa on February 05, 2013, 11:30:34 PM
low slow is the way to go.:yeah: The slowcooker on low for 24 hrs.
Post by: madmack76 on February 05, 2013, 11:39:47 PM
Post by: madmack76 on February 05, 2013, 11:40:30 PM
Post by: Humptulips on February 05, 2013, 11:43:07 PM
boil before you BBQ huge difference10000%, you can even cool them down after they are done boiling and put some good rub on them or a good push in spice and then BBQ, and i should say that SWEET BABY RAYS is about the best damn BBQ sauce there is, and after you put a ton of sauce on it and let it cool it will carmelize to the meat..... :EAT: :drool: damn i am hungry for some baby back ribs now.... :tup:
:yeah: Much better done this way. If you think they loose flavor you're doing it wrong.
Post by: jackmaster on February 06, 2013, 06:50:02 AM
Post by: Camo Queen on February 06, 2013, 06:59:45 AM
Post by: Hawgdawg on February 08, 2013, 11:59:17 AM
low slow is the way to go.:yeah: The slowcooker on low for 24 hrs.
OOPS!
Post by: Kc_Kracker on February 08, 2013, 09:45:09 PM
I agree with Alchase on this one... Boiled ribs just never seem to have the flavor that baked or smoked have :twocents: That's how my Dad cooks them, and they are alright, but I like mine better ;) lolno they dont meet competition standards but if you dont have the time to cook all day then they get the job done :tup:
Post by: Blacklab on February 08, 2013, 09:48:25 PM
Post by: tlbradford on February 08, 2013, 10:13:05 PM
Post by: Hawgdawg on April 04, 2013, 09:31:34 AM
yeah! not a big fan of drowning meat, If ya want good product take the time and do it right. Low an slow is the way to go ;)
:yeah:
Post by: carvermoe on April 04, 2013, 08:26:55 PM
Post by: CMG on April 05, 2013, 10:47:57 AM
before I bought a smoker I used to cook ribs on my gas grill. It is similar to using a smoker, and will teach you alot. If you can cook ribs on a gas grill correctly, smoking them on a smoker will be second nature.
Just remember it is all about indirect heat, and "low and slow". I kept hearing that term "Low and slow" but never really understood it, I knew it worked, but why?
You want the fat on the outside as well as on the inside of the meat to render at a temperature between 130deg. to 165Deg. The tissue of the meat will start to break down at these temperatures rendering the fat inside, resulting in a tender moist rib. It takes several hours at 140Deg. to 165Deg. to render this fat in to the tissues of the meat and tenderize the tissue strands. Therefore the term "Low and slow".
To high of temp. and the fat (Moisture and flavor) boils out, and the tissue strands of the meat do not get a chance to tenderize, resulting in a tough chewy rib. To low of Temp. does not break down the fibres of the meat or render the fat, which results in toughness or being chewy.
When done correctly, the fat (Both inside and outside) will be rendered from the rib, leaving only the moist tender meaty parts!
I take the grills off of one side of the gas grill and place a metal pan 8" x 20" with holes (For grilling vegetables) directly on top of the burner. Place the wood chips (4-6 Chunks) to the outside of the pan on both sides and not directly over the flames of the burner. I usually soak my chips for an hour or so, I know , I know, some will say you don't want moisture from the wet chips dripping down on to your meat and "never soak" but I have never had this issue using a gas grill. (I do not soak when using an off-set smoker). Turn the gas burner on to the lowest setting close the lid and wait for about 1/2Hr. You want the internal temperature of the grill to stabilize between 190deg. to 210Deg.
note: You can adjust the heat several different ways. If you have air gaps in your gas grill as many of them do, use tin foil to cover them. Or i used a welding fire blanket. Remember that when the chips start to dry out and burn the temp. Will rise a little. this takes knowing your grill and knowing how many chips to place in and when to put in more chips, or to spray with a light mist.
A wet rub, dry rub, marinade is all about preference, my wife loves the BBQ sauce spooned on the ribs thick for about the last hour of cooking so the BBQ sauce is gooey and tangy. I am all about the flavor of the meat, and use BBQ sauce sparingly on the side for dipping. For this reason I always us a dry rub installed on the ribs, I can put her fluff stuff on later! Again, I like the flavor of the meat so I use a dry rub sparingly as not to cover up the flavor. this also helps to get a good smoke penetration in to the meat or "Smoke Ring".
Let the ribs set out and come to room temperature! this is for all meat cooking! Once at room temperature, place the ribs on the grill opposite side of the burner and wood chips. Thus the term "Indirect" Try to place the ribs as far from the flame as possible. From here it is a matter of time, patience and pampering. usually about 4-6Hrs. if heat is maintained inside of the grill at between 190Deg. and 210Deg. Switch the ribs around on the grill every so often if cooking several racks. Final internal Temp. of the ribs should be 165-190 depending on your doneness preference. Bone on the small end should be showing (Meat pulled back) about 1/2").
Check every 1/2Hr. or so to see if wood chips are needed or what the temp. is. Sometimes it is necessary to shut the burner off for a while or remove some chips if it is to hot, or the reverse if not hot enough.
Lastly and never skip this process! is to let the ribs "rest". I do this by wrapping the ribs in several layers of tinfoil, the wrapping again with a large towel. then placing the ribs in a small cooler for at least 1Hr. This allows the meat to relax and distributes the moisture evenly throughout the ribs. Remember the internal temperature of the ribs will rise 5-8Deg. when using this method, so adjust removal time as needed.
Re-cap:
- Internal Temp of grill 190Deg - 210Deg.
- Let meat get to room Temp. before placing on grill
- Indirect heat
- Time, patience, pampering
- Internal Temp. of meat 165Deg. - 190Deg.
- Cover, let rest 1Hr.
Enjoy! I guarantee these will be the best ribs you ever had!
Post by: Heredoggydoggy on April 05, 2013, 10:59:49 AM
Post by: whiteeyes on April 05, 2013, 11:26:10 AM
Post by: TommyH on April 05, 2013, 11:43:44 AM
:stirthepot:
Post by: Hawgdawg on April 05, 2013, 02:25:39 PM
Tip for cooking ribs for those who do not have a smoker but have a gas grill:Nice post for the guys and gals with no smoker!
before I bought a smoker I used to cook ribs on my gas grill. It is similar to using a smoker, and will teach you alot. If you can cook ribs on a gas grill correctly, smoking them on a smoker will be second nature.
Just remember it is all about indirect heat, and "low and slow". I kept hearing that term "Low and slow" but never really understood it, I knew it worked, but why?
You want the fat on the outside as well as on the inside of the meat to render at a temperature between 130deg. to 165Deg. The tissue of the meat will start to break down at these temperatures rendering the fat inside, resulting in a tender moist rib. It takes several hours at 140Deg. to 165Deg. to render this fat in to the tissues of the meat and tenderize the tissue strands. Therefore the term "Low and slow".
To high of temp. and the fat (Moisture and flavor) boils out, and the tissue strands of the meat do not get a chance to tenderize, resulting in a tough chewy rib. To low of Temp. does not break down the fibres of the meat or render the fat, which results in toughness or being chewy.
When done correctly, the fat (Both inside and outside) will be rendered from the rib, leaving only the moist tender meaty parts!
I take the grills off of one side of the gas grill and place a metal pan 8" x 20" with holes (For grilling vegetables) directly on top of the burner. Place the wood chips (4-6 Chunks) to the outside of the pan on both sides and not directly over the flames of the burner. I usually soak my chips for an hour or so, I know , I know, some will say you don't want moisture from the wet chips dripping down on to your meat and "never soak" but I have never had this issue using a gas grill. (I do not soak when using an off-set smoker). Turn the gas burner on to the lowest setting close the lid and wait for about 1/2Hr. You want the internal temperature of the grill to stabilize between 190deg. to 210Deg.
note: You can adjust the heat several different ways. If you have air gaps in your gas grill as many of them do, use tin foil to cover them. Or i used a welding fire blanket. Remember that when the chips start to dry out and burn the temp. Will rise a little. this takes knowing your grill and knowing how many chips to place in and when to put in more chips, or to spray with a light mist.
A wet rub, dry rub, marinade is all about preference, my wife loves the BBQ sauce spooned on the ribs thick for about the last hour of cooking so the BBQ sauce is gooey and tangy. I am all about the flavor of the meat, and use BBQ sauce sparingly on the side for dipping. For this reason I always us a dry rub installed on the ribs, I can put her fluff stuff on later! Again, I like the flavor of the meat so I use a dry rub sparingly as not to cover up the flavor. this also helps to get a good smoke penetration in to the meat or "Smoke Ring".
Let the ribs set out and come to room temperature! this is for all meat cooking! Once at room temperature, place the ribs on the grill opposite side of the burner and wood chips. Thus the term "Indirect" Try to place the ribs as far from the flame as possible. From here it is a matter of time, patience and pampering. usually about 4-6Hrs. if heat is maintained inside of the grill at between 190Deg. and 210Deg. Switch the ribs around on the grill every so often if cooking several racks. Final internal Temp. of the ribs should be 165-190 depending on your doneness preference. Bone on the small end should be showing (Meat pulled back) about 1/2").
Check every 1/2Hr. or so to see if wood chips are needed or what the temp. is. Sometimes it is necessary to shut the burner off for a while or remove some chips if it is to hot, or the reverse if not hot enough.
Lastly and never skip this process! is to let the ribs "rest". I do this by wrapping the ribs in several layers of tinfoil, the wrapping again with a large towel. then placing the ribs in a small cooler for at least 1Hr. This allows the meat to relax and distributes the moisture evenly throughout the ribs. Remember the internal temperature of the ribs will rise 5-8Deg. when using this method, so adjust removal time as needed.
Re-cap:
- Internal Temp of grill 190Deg - 210Deg.
- Let meat get to room Temp. before placing on grill
- Indirect heat
- Time, patience, pampering
- Internal Temp. of meat 165Deg. - 190Deg.
- Cover, let rest 1Hr.
Enjoy! I guarantee these will be the best ribs you ever had!
These have been posted before. To each there own of cooking. Like I mentioned earlier, competition ribs need to have a nice smoke ring and a gentle tug when they leave the bone.
I've seen guys smoke turkeys in used galv. garbage cans before! I tend to use different equipment.
Have a great weekend. I am!
Post by: Smossy on April 05, 2013, 02:26:27 PM
Post by: ridgefire on April 07, 2013, 02:53:32 PM
Post by: PlateauNDN on April 07, 2013, 04:59:10 PM
Post by: coachcw on April 07, 2013, 05:01:49 PM
Post by: Curly on April 07, 2013, 05:07:57 PM
Post by: Hawgdawg on April 07, 2013, 06:34:04 PM
Hawgdawg, I drool everytime I see that pic of your big barrel smoker. I practice the same method just a smaller scale. Low & Slow plus lots of love. .... :chuckle: :tup: :drool:
Before you wrap in foil hit with a spray bottle of apple juice. Old Indian trick! :tup: :tup:
Post by: ridgefire on April 07, 2013, 07:02:33 PM
Post by: PlateauNDN on April 07, 2013, 08:38:52 PM
Hawgdawg, I drool everytime I see that pic of your big barrel smoker. I practice the same method just a smaller scale. Low & Slow plus lots of love. .... :chuckle: :tup: :drool:
Before you wrap in foil hit with a spray bottle of apple juice. Old Indian trick! :tup: :tup:
Yep, our smoking talent is similar. :tup:
Post by: hollymaster on April 07, 2013, 08:54:15 PM
Post by: 100 grain on April 07, 2013, 09:21:32 PM
Post by: Hawgdawg on April 08, 2013, 08:09:01 PM
Heres a pic.. Ribs and a couple chicken legs
Nice. But kind of weird....check this out
Post by: 100 grain on April 08, 2013, 08:20:50 PM
Post by: fishseeker on April 08, 2013, 08:30:45 PM
Post by: Hawgdawg on April 08, 2013, 08:37:15 PM
Post by: Hawgdawg on April 08, 2013, 08:45:38 PM
Sometimes my heart doctor wants me to put fish in my diet also...............
[/quote
I found a way to stop that crazy pig fish dang thing......
Post by: Hyde on April 08, 2013, 08:48:20 PM
There are MANY ways to make them, some take all day, some take 2 hours and 15 minutes. I have a friend who labors painstakingly over his ribs for hours and hours. His ribs are awesome, but no better than the ones I make in just over 2 hours. He even admitted it. He ENJOYS his process though, and will never do it any other way. I say try several of the awesome recipes here, and decide for yourself. Don't forget the mop sauce.
Post by: singleshot12 on April 08, 2013, 08:55:56 PM
Post by: Hawgdawg on April 10, 2013, 09:34:30 PM
If you want to see it done right and watch the pro's get their chance to win 10k head down to Renton Sam's club this Sat. to see the Kansas City barbecue society sam's club regional bar b q competition. There will be teams from several states.
menu
Ribs
pulled pork
Brisket
Chicken
Top 10 teams head to Vegas the following weekend for a chance to win 20k.
And then to the Nationals for a shot at 50k
Now that could pay the power bill for your crockpot. :chuckle:
Post by: Blacklab on April 11, 2013, 07:32:44 AM
Post by: CMG on April 11, 2013, 07:34:30 AM
Quote
If you want to see it done right and watch the pro's get their chance to win 10k head down to Renton Sam's club this Sat. to see the Kansas City barbecue society sam's club regional bar b q competition. There will be teams from several states.
Where do I sign up to be a taste tester :drool:
Maybe I'll just set up my own judges table off to the side, I would offer a blue ribbon to the winner of the 1st annual CMG BBQ pitmasters side judge competition. :chuckle:
Post by: Goldeneye on May 26, 2013, 06:44:45 PM
My Ribs are fairly tasty! So ai am told.
I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.
Spray with applejiuce at every step.
Extra juice at wraping stage.
Give it a try
My way also. But I give both sides a mustard slaother before the brown sugar. Easy sugar on the bone side. Gives it nice bark. I have been in rib cooking competitions. a few coming up this spring and summer. Judges like a gentle tug for the meat to come off. They don't like baby food falling off the bone.
Giving this version a try tonight. The rack of ribs have been on the Traeger now for 4 hours. 2 more hours to go. Things smell damn good on the deck...
Post by: Goldeneye on May 26, 2013, 09:04:37 PM
My Ribs are fairly tasty! So ai am told.
I peel off the membrane on the back of the rib racks.
Rub them down with my favorite spice rub.
Cover them on the meat side with brown sugar--- And I mean alot
cooke them on the smoker at about 275 for 3 hours
Wrap them in foil and add some que sauce for 2 hours
open them and put them back on unwrapped for last hour. Be careful because they will want to fall apart when you unwrap them.
Spray with applejiuce at every step.
Extra juice at wraping stage.
Give it a try
My way also. But I give both sides a mustard slaother before the brown sugar. Easy sugar on the bone side. Gives it nice bark. I have been in rib cooking competitions. a few coming up this spring and summer. Judges like a gentle tug for the meat to come off. They don't like baby food falling off the bone.
Giving this version a try tonight. The rack of ribs have been on the Traeger now for 4 hours. 2 more hours to go. Things smell damn good on the deck...
6 hours on the Traeger. They smell amazing. Time to eat. Pork Ribs...
Post by: Hawgdawg on June 13, 2013, 06:26:17 PM
check out my Bar b q pit masters thread and lets get together to do some ribs. Just good food, fun and rib sticking smack for those that talk it but don't walk it!
Peace, Hawgdawg
Post by: Moose1134 on August 01, 2013, 11:12:21 AM
3 hours of hickory smoke at 250
then make a foil pocket fill with apple juice, submerge ribs, back in the smoker for 2 hours.
then take them out of foil place back on the racks and smoke for another hour at 225 brushing on BBQ periodically
when they're done the bones will be sticking out like bear claws and the meat should come off the bone cleanly without falling off
I have done it this way both in a smoker and on BBQ just have to pay close attention to temp
Post by: 206 on August 03, 2013, 08:44:16 AM
when they're done the bones will be sticking out like bear claws
These were 3,2,1