Midnight Ribs round 2

Chili Head

Chili Head

New member
I got my money and happy ending a couple days ago so you know what that means right? Time to try it out!

Ribs with the membrane on. Pomegranate glaze with a dusting of money.

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Out to the MAK burning 100% apple.

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Getting some color now! Multitasking with some pork chops.

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I think it's time for some schmear.

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Continued..
 
Chili Head

Chili Head

New member
Aight there almost done so let's remove the membrane.

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I just pealed one end up with a knife so I could grab the edge.

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It came right off like last time.

Once the membrane was off I dusted them lightly with happy ending and sauced half of them and put them back on for about 15-20 minutes.

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Continued..
 
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Chili Head

Chili Head

New member
The two on the left have sauce, two on right no sauce.

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One word..DELICIOUS!
The ribs were juicy with a slight pull.
I will say that I can make prettier ribs foiling versus not foiling. But as far as taste I think I like not foiling. There's more caramelization (burnt edges) which I like..crazy I know. :D

I'm liking money a lot! I think I like happy ending even better and can see myself using that as a beginning rub.
 
sparky

sparky

New member
all i can say is, WOW. those are some killer ribs dude. real nice color. good smoke ring, nice bite. one of the best i have ever seen ya make. those get my "2 thumbs up garth" salute. :)
 
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Chili Head

Chili Head

New member
Tom I set the pellet boss on 250 - 260 depending on outside temps. If its a mild sunny day its always on 250, a cool or cold evening usually 260. Lastnight it was in the 50's and I had it running at 255.
 
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cowdog

cowdog

New member
Thank you Chili. I put on my first attempt at ribs about 20 minutes ago. It is in the 50's and drizzly, so I went with 255. I pulled the membrane this time. I plan to schmear at about 1 hr 45 min to 2 hrs into cooking. I have baby backs on. Then let run for another ~2 hrs. Then toothpick test. What should I look for with the toothpick test?

I notice you didn't dust a lot of rub on your ribs. I covered pretty liberally. Did I possibly put too much on?

I also decided I need a Remote Pellet Boss. Not a big fan of going out in the rain to check temp.
 
Chili Head

Chili Head

New member
The toothpick test.. You're checking for toughness of the meat. Go poke them now to get a feel for it. Then poke em when you schmear em. I like a little pull in my ribs so when I poke em I'm looking for a very slight resistance when the pick goes in. You will get better at the feeling with experience.

I didn't coat these heavy because It was the first time using money and happy ending. I can always add more but I can't take it off lol. It's a matter of taste..I like a lot but the wife dosent so I make them so she will eat em.

The pellet boss is your friend! Especially in bad weather or winter! I love mine!

Good luck on your ribs! Take pics!
 
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