OK, the ribs did not hold up as leftovers nearly as well as the last time I made them. For being on so long originally, they were a little dry and not really tasty at all. I actually required BBQ sauce, something I've learned I should be loathe to use.
I think the culprit is the time. Low and slow at 220 or so might be good for brisket and shoulder and all, but I think ribs need a little more heat and less time, maybe a mopping as well, at least if you plan on smoking for 4-5 hours max. But that's the fun in grilling & BBQing - learning and modifying, perfecting & eating.
My son actually liked the ribs tonight though. Maybe his 5 y/o palette needs a little developing, but it's nice to have a fan...
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