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[RustyJake]

When I’m doing ribs for me, I like them falling off/really loose. I think it adds a better taste.

You'd have been happy with these

 

[Slimpicker]

I make pulled rib meat sammies when they are 'fall off bone', an excellent way to eat ribs

 

[RustyJake]

I make pulled rib meat sammies when they are 'fall off bone', an excellent way to eat ribs

I was thinking just pull the bones and make a rib sandwich
But your method is another great way to have them, just presents differently

 

[Parrothead1809]

I make pulled rib meat sammies when they are 'fall off bone', an excellent way to eat ribs

Would those be called "Slim-Rib-Lets"

-PH

 

[RayClem]

I make pulled rib meat sammies when they are 'fall off bone', an excellent way to eat ribs

The guys/gals on the Ribfest circuit would consider "fall off the bone ribs" to be over-cooked. I am with you, I do not want to gnaw the bones to get the meat.

 

[Slimpicker]

I was thinking just pull the bones and make a rib sandwich
But your method is another great way to have them, just presents differently

That would be kinda like rib burgers...
Kind of just like a pork butt, I pull and mix/chop the meat to infuse all the flavors in each other.
The part of a rib I don't seem to like is the U shape area against the bone, it has a different taste than the "between" bone, that's why I started pulling and mixing.

However, if I get lucky and cook a PERFECT rack, I'll eat the regular way for sure.

You did a GREAT job on those racks IMO.

 

[RustyJake]

That would be kinda like rib burgers...
Kind of just like a pork butt, I pull and mix/chop the meat to infuse all the flavors in each other.
The part of a rib I don't seem to like is the U shape area against the bone, it has a different taste than the "between" bone, that's why I started pulling and mixing.

However, if I get lucky and cook a PERFECT rack, I'll eat the regular way for sure.

You did a GREAT job on those racks IMO.

Thanks
My guilty pleasure is that damn McRib. The one people love to hate, but draws me in every time. This would be a way better method for having that
I am happy with the end result. This was the first time I started the cook at 250°F, ran that for the first part of the cook, and when I wrapped I bumped the temp to 275°F to finish. I will be using those temps for future rib cooks as it seemed to work well

 

[RubbingmyMeats]

Happy 4th

 

[Parrothead1809]

Last night I did an amazing reverse sear on my Weber Kettle. A nice NY Strip we got from the local farm that was big enough for Mrs P and I to share. It really went well with a red blend I had (from Walla Walla, Washington!)

HAPPY 4TH EVERYONE !!!!
-PH

 

[DarienJim]

A Sliver Waygu Prime Rib from Snake River Farms. Smoked at 225 then dropped to 185 to slow down Used smoke tube plus Super Smoke mode. Pulled at 130 and rested 15 minutes while bumping Timberline 1300 to 475. Finished for 15 minutes to 135. Honestly could have bumped to 140 but still tasted amazing.

 

[MarkC18]

Jalapeño burgers, brats, sweet potato fries and corn on the cob! Happy 4th!!

 

[Cabbage Head]

Just put on 10.5 lb pork butt we are having dinner tomorrow. My 2 sons are also smoking one is make waygu brisket and other making pulled ham

 

[Shedd]

Just put on 10.5 lb pork butt we are having dinner tomorrow. My 2 sons are also smoking one is make waygu brisket and other making pulled ham

That’s one clean grill! Let us know how it turns out.

 

[Slimpicker]

A Sliver Waygu Prime Rib from Snake River Farms. Smoked at 225 then dropped to 185 to slow down Used smoke tube plus Super Smoke mode. Pulled at 130 and rested 15 minutes while bumping Timberline 1300 to 475. Finished for 15 minutes to 135. Honestly could have bumped to 140 but still tasted amazing.

If you have a good rub on and maybe a good coating, 140°IT is not violating anything... That's where I go most of the time. (most people eating mine are not in the 'dexter' club... they want little to no blood... I give them END cuts and save to good stuff for all me)

Yours is

 

[Slimpicker]

Over night Brisket with my new 12 ingredient rub I made and it's
(includes things like hickory salt, coriander, orange peel, toasted garlic and onion, charbroil powder, Applewood smoke.. and more)

Top Shelf must have been hotter than I thought because this baby was done in under 13hours with no temp over 240° after wrap

new rub overnight Brisket

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Absolutely the most juice I've ever gotten from a brisket, it was like eating a sponge