Quote:
Originally Posted by fundmark19
I did ribs again for 12 hours and finished in stove instead of my bbq fiasco camping. It was really good meat was not quite as tender as I was hoping for though so going to try a 24 hour bath for the other half of the package I have. I just did a regular bbq sauce crust.
Does anyone have any good crust tips? I want something that adds a bit of a crunch but still saucy.
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I typically do 24 hours at 153° with a dry rub on it. After that I coat them up in sauce and finish on my smoker. Smoker is a keg style charcoal that I run at approx 350° for about 10 min or so, just kinda play it by year on the timing until I get the right amount of glaze I'm looking for. I find this give me the perfect balance of tender, juicy with still a little crunch to it.
