Food plots are done.

Trails are cut.

Stands have been inspected and trails cut.

Traps have been boiled, dyed and waxed.

Gonna kiss these with smoke at 225 for 3 hours and then get my foil wrap on. Y’all enjoy your Sunday.

Thay look delicious.

… good plan… don’t crutch them too long partner

Got a little tear in the corner of my eye.

Looks good!

looks great now did they taste

Spot on my friend.

225 direct smoke for 3 hours, wrapped in foil at 225 for 2 hours until I hit 204 and then put them back in the smoke with a light brush of sauce for 15 min at 180. I don't like fall of the bone ribs, but rather a good, clean bite.

You got a lot done! Now you can reap your reward!

That does look good !
Just did my first attempt, came out pretty good.
Did you do the first 3 hrs directly on the grate ?
Then finish up in the pan ?

Thanks !

Baby back or spare? I prefer babyback as there is less fat.

Crowfoot, I roll directly on the grate in direct smoke for the first 3 hours, meat side up.

Then the Texas Crutch method until I hit 205, meat side down.

Unwrap and back on the grate meat side up to set any sauce for 15 min or so if I'm saucing.

PERFECT !
That will be my approach the next go-round.

Thanks !

I'm looking for a digital temp probe. What do you use that is in the meat when in the foil ?
So many to choose from.
I recon the ol' pros used other methods. time n' temp ?
I have a regular oven dial on the rack for air temp, but guess I need to watch the internal temp closer too.
Mine came out a tad dry and over cooked.
But dang good !

I just have most of my times figured pretty well. I probably check with my digital probe more than most, but I’m looking for very specific temp ranges. A real pit master can probably eyeball most stuff. When I go to the foil crutch, I’m generally around 90 min at 225 to hit my 204.

I never realized how much I was overcooking pork and chicken until I started temping everything.

So, you just poke it through the foil on occasion with a quick read type probe ?

I know that I’ve got to go 90 min on ribs. I’ll pull and open the pouch, run a temp and fold back up if needed. Get you a pair of light cotton gloves that you can put latex or nitrile throw away gloves over. You’d be surprised how much heat insulation you can get from the cotton.

Good to go, thanks !

I use a meater probe,hooks up to your phone, can be found online easily.

Hey Rat, I see them, cool but no smart fone here.
I'm looking at one of the remote, 2 probe models. Thanks !

One more question:
Most all the recipes I see sat to let the meat "rest" after its done, for anywhere from 15 minutes to an hour. I understand what it does, but then what do you do at serving time ?
Pass out cold meat ? Heat it in the microwave ? Back on the grill ?
.... or what ?
I like cooked meat HOT off the press.

Thanks,

Pull it and tent it with foil. Open enough to let steam escape so that you don't ruin your crust or bark, and it stops cooking, but secure enough to keep it warm. I give everything 10-15 min (pork, chicken, beef) and don't see ANY issues with anything being dry or cold.

IMO, ribs are probably the one meat that resting doesn't do but so much for you.

Good ! Then I recon I didn't miss much.
I just did some back ribs and the first rest they got was inside ah MY ribs

Thanks GUN !

Pork butts,brisket bigger pieces of meat need more resting time to get juices to get drawn back in.ive put butts briskets wrapped in a towel and placed in a cooler for 3 or 4 hours and there still hot enough to serve.