LA Chowhound Fiesta Ribs
I cooked ribs and pulled pork at the LA Chowhound Fiesta. The ribs were approximately 4 lbs. and dry rubbed and cooked for 7.5 hours in a WSM at 200-225 degrees. Took them out which is how they look in this picture. They were not quite done so they were put in a 300 degree oven for 40 minutes foiled and then put in a cooler for one hour. They came out quite good and nearly falling off the bone. Everyone seemed to enjoy them. I may try this technique again and go 30-35 minutes in the oven.
posted by jeff lowe at 1:33 PM
2 Comments:
This was one fine rack, Jeff! Thanks for coming over and teaching me WSM 101.
October 28, 2004 2:02 PM
This is a test to see how the comments work
October 29, 2004 8:21 PM
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