Unpopular opinion: I used to scoff at quick-smoked ribs

I mean, I always believed ribs needed a full day on the smoker to be any good. But this pitmaster at a local food truck does them in like four hours and they're fall-off-the-bone. Seeing how he manages the smoke and keeps the temp steady changed my mind completely. Maybe it's just me, but I tried his method last weekend and they were awesome. Idk, I guess I'm not a purist about time anymore.

3 comments

3 Comments

the_patricia13d ago

What rub did you use for yours?

the_david9d ago

Honestly, that 'dusty bookshelf' vibe is a REAL gamble, but it makes dinner an adventure every time.

pipera5013d ago

Used the last of my homemade stuff, which is mostly salt and wishful thinking. Pretty sure the label fell off an old spice jar years ago and I've just been guessing ever since. It either tastes great or like someone seasoned meat with a dusty bookshelf, no in between. This batch leaned towards the bookshelf.