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Re: Pale Ribs and more

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Posted by Fisher1 on July 15, 2012 at 19:22:04:

In Reply to: Pale Ribs and more posted by Matt in Detroit on July 15, 2012 at 15:34:27:

I would make a few suggestions: First, use paper towels to dry your butt or brisket. Next, with a light coating of mustard on your hands, slather it lightly on all sides of the meat, just enough to wet the meat. Sprinkle all sides of the meat liberally with course ground salt and course ground pepper (use table salt and pepper if the course is not available). Don't put anything else on it, i.e. let salt and pepper be your rub for the time being. Secondly, reduce your cooking temperature to around 225 degrees. Third, do not remove your lid to peek more often then every three or four hours and replace it as quickly as possible. You lose your heat when the lid is off and it takes considerable time to regain the heat. If you cook your butts and briskets in this manner, and cook them to an internal meat temperature of around 195 degrees, I can almost assure you that you will have good bark and tender meat. I've cooked a zillin of 'em in a WSM like this. Hope this helps.

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