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re: Authentic Dry Rub Memphis Ribs Help
Posted on 6/26/23 at 9:31 pm to deeprig9
Posted on 6/26/23 at 9:31 pm to deeprig9
Pull Membrane, Dust with black pepper, lawry's garlic salt and your dry rub. Smoke at 225 for 3 hours. Wrap in foil and raise temp to 350 for 2 hours, then check. If meat has pulled back from end of bone they are ready. If not rewrap and cook for another hour.
1
Posted on 6/28/23 at 8:04 am to MeridianDog
This way they will be way over cooked and no taste except the salt. Baby backs are easy to see when they are done. 225 is not high enough to move the fat through them. Try 275 for two hours or less.
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