Originally Posted by
rojoguio
No skin removed for me, I pecan smoke my rubbed and rested for 1 hour ribs for 3 hours at 220-225 degrees. After No Wrapping, I place mine in a full length/depth steam table tray with a wire rack inside. Only 4 cups of water is added. I cover with a steam table tray lid then seal with aluminum foil over the lid. Steamed at 250 degrees in the oven another hour and you can't pick them up. We pull all the meat and eat as pulled pork in Tacos! All Roads lead to Tacos! We vacuum pack the meat in small boiling bags so we can take it with us to Ross Barnett.
Certainly like mine to fall off the bone also. 3,2,1 ribs work out for me also.
The love for fishing is one of the best gifts you can pass along