80º Friday? Working from home? It’s Gochujang rib time again! I’m going to live blog it this time!
I wish I read my detailed notes yesterday, but I didn’t. I would have liked to have dry brined these as some have suggested in the recipe comments, but I didn’t get around to prepping until this morning. I did a really light rub early this morning. The end result is pictured below.
Final notes: In the end, they were on for 6 hours and 15 minutes. Another half hour or so might not have hurt. These were baby backs, and I have to say, I’m a fan. I might do them again next time.
|12:30||260º||Ribs on. Temperature was stable, I knocked the lower vent down just a bit.|
|12:50||250º||Temperature check, didn’t open lid. Not much smoke.|
|13:15||250º||Temperature check, not much smoke.|
|15:00||265º||Temperature check, closed the lower vents ever so slightly.|
|15:15||260º||Temperature check, closed the lower vents ever so slightly.|
|15:45||260º||Temperature check, closed the lower vents ever so slightly.|