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Great post...........I haven't wrapped either in years. I usually run at 225F. myself and let it ride till done. However I'm under a bit of a time restraint this weekend, taking a some ribs over to a friends house. So, I'm going to use your 235F for a few hours then up to 275F till done technique. I'm all about trying out new cooking methods........even though at this point in my life I'm rather set in my ways in all aspects!I have not wrapped my ribs in a while now. I set temp at 235 for three hours or so. I usually spritz with a little apple juice 45 every minutes when I remember. If I am out during the cook, they don't get spritzed. After they have smoked three - 3.5 hours and have as much smoke as they are going to get, I crank the heat up to 275. When I start to see the meat pulling from the bone (usually about 2 hours) I do the break test, and if the meat is starting to crack during the break test, I sauce the ribs and back on for about 30 more minutes to set the sauce. The last three or four times I have cooked this way the ribs have had perfect amount of smoke, great bite and chew, and very moist and juicy. Not sure, but I might have posted pics of this type cook a while back.
With that said if your version comes out as good or better, I'll run with it and not look back!