Mrs TD works at a local Steak and Sea chain. They were testing ribs and she brought home a rack for free! Pics later
One hour in at 300 degrees over Pecan wood. We're running short on time. Going to foil it a while next.
Mrs. TD is getting beans out of the garden and local sweet corn ready. Put a couple taters on the grill wrapped in foil. Gonna be a good evening!
Okay folks, to finish up my little tangent issues, 300 degrees for 3 hours worked very well with nothing but a dry rub on st Louis style untrimmed. Still had to fight some fat around the knuckles but the higher temperature was not a problem. We all finished up the whole rack, no left overs.
Were they nice and tender? I've never tried to do ribs quickly for fear of leathery meat. Knowing otherwise would definitely increase our ability to get our rib on!
Yes, and with a nice pink on the outside brown on the inside smoke ring look too. Honestly, the wife took the ribs out of the freezer for dinner accidentally thinking that the ribs were beef steaks. I had no choice but to cook them quickly after work. Was still an 8:30 pm dinner!
