Difference between revisions of "Barbecue"
From Burden's Landing
(Link to Santa Maria Barbecue) |
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[[Santa Maria Barbecue]] | [[Santa Maria Barbecue]] | ||
= Ribs = | |||
145 degrees is cooked, but 190 is [https://blog.thermoworks.com/pork/perfect-temp-smoked-baby-back-ribs-a-thermal-exploration/ optimal for tenderness]. At 225 degrees, smoke for three hours open, two hours in foil, then one hour open again to make a nice bark. | |||
= See Also = | = See Also = | ||
* DeMers, John. [http://www.hemispheresmagazine.com/roving/default.htm "An American 'Cue-linary Classic."] ''[http://www.hemispheresmagazine.com/ United Hemispheres]'' April 2005, pp68-74. | * DeMers, John. [http://www.hemispheresmagazine.com/roving/default.htm "An American 'Cue-linary Classic."] ''[http://www.hemispheresmagazine.com/ United Hemispheres]'' April 2005, pp68-74. | ||
Revision as of 23:23, 5 July 2020
Ribs
145 degrees is cooked, but 190 is optimal for tenderness. At 225 degrees, smoke for three hours open, two hours in foil, then one hour open again to make a nice bark.
See Also
- DeMers, John. "An American 'Cue-linary Classic." United Hemispheres April 2005, pp68-74.
