- Jul 24, 2009
- Reaction score
I would avoid lime and just do 50/50 salt and pepper. If beef ribs, I cook to 190 and then pull once probe tender. Pork ribs I cook 3-2-1, usually never taking a temperature.Yeah, the rub was lime juice, salt, fresh ground black pepper, and red pepper flakes. I will probably dial back the salt and leave out the basting next time around. I also fucked around with the temperature too much. The ribs weren't bad by any means, but there really wasn't anything special about them.