Posted: 8/30/2025 10:46:30 PM EDT
SPG rub, smoked at 200° until they hit 170° internal, then at 250° until probe tender (200°). Heated rest in a 150° oven for about 3 hours.      I'll preface this by saying I'm a complete and total slut for fatty brisket. It's how I judge BBQ restaurants and bite for bite it's probably my favorite food on the face of the earth. Having said that, these ribs were just too fatty and rich. Sure, they were absolutely delicious, but after a couple bites I felt unbelievably full. |
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Originally Posted By Zakk_Wylde_470: SPG rub, smoked at 200° until they hit 170° internal, then at 250° until probe tender (200°). Heated rest in a 150° oven for about 3 hours. https://i.imgur.com/B8K5S4J.jpeg https://i.imgur.com/tY7V868.jpeg https://i.imgur.com/bIwbeHB.jpeg https://i.imgur.com/b96NIFg.jpeg https://i.imgur.com/EvapSnW.jpeg I'll preface this by saying I'm a complete and total slut for fatty brisket. It's how I judge BBQ restaurants and bite for bite it's probably my favorite food on the face of the earth. Having said that, these ribs were just too fatty and rich. Sure, they were absolutely delicious, but after a couple bites I felt unbelievably full. I've run into that with some cuts of Wagyu too. I did't really care for the Wagyu brisket that I did once before. |