Moved to the blackstone since making it inside smokes out my apartment and I think I’ll continue doing it! Aimed for medium rare ended up being medium but man it was delicious. Just a lil NY Strip from Festival.
I ended up wrapping them with butter and turning the temp up to 300 as it was starting to get late. Once they hit 195 I took off the foil to get that good bark back! My family and 1 year old was growing impatient so I ended up pulling them at 195. I prefer my ribs more tender so next time I’d preferably like to wait another 20-30 minutes I think at around 200-205 degrees. Again this is my first time using a smoker and I’m very happy with the outcome considering how much worse it could’ve came out. Thank you everyone for the tips I’m looking forward to learning more.
First time using my model 700 pit boss. I’m making meat church Texas sugar dry rub spare rib recipe. I put the ribs around 1:30pm at 250 degrees. It is now 5:30pm with the rib internal temp being 160 degrees. They have really slowed down. Do you think they will be done around 7pm? Or should I maybe turn the smoker up to 300 degrees? I’ve only opened the smoker twice to spritz with apple cider vinegar. Thanks!
Found this in my collection but I guess it’s a cool memory because I didn’t plan on selling anyway.
Just put together my new smoker and wanting to break it in with a rack of ribs this week! Looking for recommendations on where to get the best ribs (raw obviously). Butcher, grocery store, whatever.