This was the second attempt, the first time I Jouled it at 72°C for 6 hours and even though it was pretty damn good, it was a bit tough for my taste. The rub was the chefsteps rub, it was pretty good.
The next test, I Jouled it at 75°C for 4 hours and the texture was way better, much more tender. I guess the three degrees made the difference. This time I made the Memphis dust rub from AmazingRibs.com, was pretty nice too.
All in all, great ribs! A great success.
