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A guy at the Memphis in May contest told me my ribs were 'mushy'
He was a judge and said I was wrapping them in foil way too early, basically steaming them. I used to wrap my St. Louis ribs after just 2 hours, but now I wait a full 3 hours before even checking for color. The bark is way better and they have a real bite now, not that fall-off-the-bone mush. Anyone else get that kind of blunt advice that actually helped?
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wendyc532mo ago
My buddy got the same tip about his brisket.
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williamschmidt2mo ago
That brisket tip came from a guy in Austin.
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kelly6113h ago
Three out of four guys I know who tried that Austin brisket tip ended up with dry, overpriced meat and a lighter wallet. I guess the secret isn't just in the rub, it's in having a smoker that costs more than my first car. Your buddy must have a different definition of "tip" than my crew, because we're still waiting for the magic to kick in. But hey, your mileage may vary, I'm just the guy who learned the hard way to keep my brisket hopes low.
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