this post was submitted on 12 Apr 2026
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FoodPorn

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Riiiiiiiiibs! (sh.itjust.works)
submitted 1 month ago* (last edited 1 month ago) by dream_weasel@sh.itjust.works to c/foodporn@lemmy.world
 

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[–] Asafum@lemmy.world 22 points 1 month ago (1 children)
[–] Kolanaki@pawb.social 3 points 1 month ago* (last edited 1 month ago)

If you had any other thoughts than this: Hi, Lisa.

[–] njm1314@lemmy.world 6 points 1 month ago

You ever look at a picture and just lose your ability to think or speak for a minute?

[–] mastertigurius@lemmy.world 5 points 1 month ago

Dude, nsfw tag

[–] renrenPDX@lemmy.dbzer0.com 4 points 1 month ago (1 children)

AHEM I see you didn't bring enough to share with the class.

[–] mastertigurius@lemmy.world 1 points 1 month ago

This is my boss' standard comment when he sees my lunch.

[–] ryannathans@aussie.zone 3 points 1 month ago (1 children)

What internal temp do you target?

[–] dream_weasel@sh.itjust.works 1 points 1 month ago (1 children)

Usually 205. These were running way late so they came off around 196 so they had quite a bite to them.

[–] ryannathans@aussie.zone 3 points 1 month ago (1 children)

Haha I thought that might have been the case eyeballing them, looks great though

Mine stall so hard due to evaporation when I uncover them, it adds so many hours to the cook. Not really sure what to do about it

[–] dream_weasel@sh.itjust.works 1 points 1 month ago (1 children)

Foil boat and jack the temp a little. I do mine at 300 for 2h, then foil boat them and 325 for last hour. After that they come out of the foil and get sauce on top, 15 mins back in the grill, flip and sauce the other side, then 15 more minutes.

It usually works pretty well in that time table, though this time I had to foil wrap instead of boat so we lost a little on bark.

[–] ryannathans@aussie.zone 2 points 1 month ago

Ahh I'm starting covered/foiled. That'll make the difference. I'll try that cheers

[–] lemmylump@lemmy.world 3 points 1 month ago

How much for just one?

I sure is hungry.

[–] 0ops@piefed.zip 2 points 1 month ago
[–] YurkshireLad@lemmy.ca 1 points 1 month ago

Yes pleeeeease!

[–] HeyThisIsntTheYMCA@lemmy.world 1 points 1 month ago* (last edited 1 month ago) (1 children)

those are some real pretty SLCs. how's the bark? what wood did you use?

[–] dream_weasel@sh.itjust.works 2 points 1 month ago

Bark was not as good as I usually like but I did them on B&B XL champion blend and some cherry wood.

We had company come at like 9a so I started a dry brine with Texas style dry rub (SPG), knowing they take 3.5h to cook. Then I got into projects and at 425 looked at the clock and realized grill wasn't even started... So they got a little extra hot and fast and foil boat SUPER early, but I got a decent smoke ring and they were a hit nonetheless.

I cooked some chicken breast tenderloins over those in the last hour to feed the kids and it all worked out.

[–] LemmyFeed@lemmy.dbzer0.com 1 points 1 month ago

Put it inside me.

[–] mbp@slrpnk.net 1 points 1 month ago
[–] HubertManne@piefed.social 0 points 1 month ago (1 children)

Thing about ribs with me is I love beef but am ambivalent about pork but its hard to tell which it is once its smoked and sauced.

[–] dream_weasel@sh.itjust.works 2 points 1 month ago

I like both, but I prefer pork ribs so those are about all I do.