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Roanstang

Breakfast & Beyond BBQ!

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I've been trying to perfect low and slow ribs lately.  It's going meh.  They come off the bone but are oddly tough.  By no means not edible but not as tender as I was hoping.

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Practice makes perfect, I do a "Texas Crunch" in the last 2 hours on the grill, indirect heat 300 degrees in a pan for my St. Louis style ribs.

post-929-0-01865300-1445763232_thumb.jpg

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My last batch I tried 225 degrees for 3 hours.  What if I blast the heat at like 450 for maybe 15 or so minutes, let out some heat in the oven and then cut the heat back to like a 200?  Would that work to get almost like a sear on the outside while maintaining a tender meat?

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My last batch I tried 225 degrees for 3 hours.  What if I blast the heat at like 450 for maybe 15 or so minutes, let out some heat in the oven and then cut the heat back to like a 200?  Would that work to get almost like a sear on the outside while maintaining a tender meat?

 

 

I've gotta find my recipe for ribs... Trust me, you'd give me your GT350 in exchange for it if you tried them. :)

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Braise the meat 1st when you put it on the grill, then move to indirect heat for 2 hrs. Low & slow, then I wrap in foil in a pan for another 1 hr. or so. You want that crust to "crunch".post-929-0-56625100-1446285062_thumb.jpg

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