[TATERDAVID]

I go real light on the rub with ribs. I think they have such a great flavor why cover it up. I use grill mates applewood rub you can get at giant eagle or Wally World.

Temp control is the most important thing. If you don't know your temp your really at a disadvantage.

 

[TATERDAVID]

One thing about ribs is everyones perfect rib may not be yours. I don't like a mushy rib, I like it to have alittle pull to it. Most are to mushy for me, but again that's just me.

 

[TATERDAVID]

Yes I agree. Most at a restaurant are to mushy for me.

 

[TATERDAVID]

They hold them sideways. I have one but haven't used it as I haven't ever cooked more than my smoker could hold laying flat.

 

[TATERDAVID]

So who else loves the little flap of meat on the bottom of ribs when you trim them up. I call that chefs treat. That is some of the best tasting meat on the planet but never really gets a mention.

 

[TATERDAVID]

The way I determine my ribs are done is I hold them in the middle with tongs, bone side up so the bend. When the meat looks like its just starting to pull away from the bone, they're perfect.

I watch the pull back as well man I am not cooking the ribs till Monday but I am jones' for them already.

 

[TATERDAVID]

The first cut he does in this video is the chefs treats. Best meat there is.

https://m.youtube.com/watch?v=ZOIrqik1elo

 

[TATERDAVID]

another video

This is a little better video.