Does the bone pull out? Those look tough to me. I hope they were good though.
TeddyMFTed
How about a comment that’s constructive? The entire point of this is for people to learn. OP what was the cook time/technique? What type of grill, temp, etc? A lot of variables. I would eat them and with a few tweaks I bet you could get them super tasty
Global_Cabinet_3244
Good job, welcome to your next obsession. Details on the cook, I bet we could help you get them better.
uncertainusurper
3/4 of a bottle of jack, I’m surprised you remembered them at all.
EmotionalGur9336
Looks delicious
kwagmire9764
I want my baby back, baby back, baby back, baby back ribs!
Antique_Yesterday679
Pro tip , you see the pink part that kind of looks like a ring ?? Try to get it at least a inch in
StacksMcMasters
I dunno what you’re cooking on… I use a kamado-style grill. For my pork ribs, i generally cook indirect at a grill temp of 225-250F. I do this for 2 hours. After 2 hours I take the ribs off, and wrap them in foil with some butter and brown sugar (sometimes a little more rub) and put them back on indirect 225-250F for another 1½-2 hours, or until probe-tender. This method always works for me, and I get a good moist and tender rib that still has just the right amount of bite to it.
Adventurous_Rise1625
Good Job, keep going. Id eat those. Its one of those things that you will get better every time. Awesome 1st round.
10 Comments
So dry.
Does the bone pull out? Those look tough to me. I hope they were good though.
How about a comment that’s constructive? The entire point of this is for people to learn. OP what was the cook time/technique? What type of grill, temp, etc? A lot of variables. I would eat them and with a few tweaks I bet you could get them super tasty
Good job, welcome to your next obsession. Details on the cook, I bet we could help you get them better.
3/4 of a bottle of jack, I’m surprised you remembered them at all.
Looks delicious
I want my baby back, baby back, baby back, baby back ribs!
Pro tip , you see the pink part that kind of looks like a ring ?? Try to get it at least a inch in
I dunno what you’re cooking on… I use a kamado-style grill. For my pork ribs, i generally cook indirect at a grill temp of 225-250F. I do this for 2 hours. After 2 hours I take the ribs off, and wrap them in foil with some butter and brown sugar (sometimes a little more rub) and put them back on indirect 225-250F for another 1½-2 hours, or until probe-tender. This method always works for me, and I get a good moist and tender rib that still has just the right amount of bite to it.
Good Job, keep going. Id eat those. Its one of those things that you will get better every time. Awesome 1st round.