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re: Saturday afternoon cook (PICS ADDEED)
Posted on 1/26/13 at 5:20 pm to MrsWiggles
Posted on 1/26/13 at 5:20 pm to MrsWiggles
My daughter just ate fifteen pounds of crawfish from Tonys. I was going to roast a whole red snapper on the green egg but was reminded of a birthday party we have to attend. Save it for tomorrow.
1
Posted on 1/27/13 at 7:33 am to Martini
Here is the beginning. Decided to cook the ribs at 275* this time as opposed to my standard 230*.
After 2.5 hours I foiled them and let them go for another hour and fifteen. Unfoiled them and put sauce for another thirty minutes. The texture was perfect, but I think input them on a little early before the smoker settled in. They had a little bit of a bitter taste like they got too much smoke early too fast. Anyway it was still good.
After 2.5 hours I foiled them and let them go for another hour and fifteen. Unfoiled them and put sauce for another thirty minutes. The texture was perfect, but I think input them on a little early before the smoker settled in. They had a little bit of a bitter taste like they got too much smoke early too fast. Anyway it was still good.
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