Sunday, April 28, 2013

The Sunday Rib Experiment: Part 5

After 5 hours these are leaving the smoker and heading to the grill to get sauced.  Could they stay in the smoker longer?  Sure!  As long and you are mopping and maintaining moisture in the smoker these ribs would just get better and better.

Note that the meat has pulled back from the bones..  If you want to check how they are doing just grab and end of the rack and curl it up tightly.  If you see the meat start to separate between the bones you are looking at a well done rack.

Sauce them up on both sides and BBQ until it thickens.

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