M
mattD
Guest
Aloha Everyone!
This past weekend I tried my wife's sisters chinese hoisin bbq recipe and it was great! Only problem was burnt ends on the ribs and tips. I used the water pan full and noticed that the areas exposed on the sides were the gap in between the wall of the WSM and the water pan is were it burns. I used the minion method and vented for low & slow. I also turned every 2 hours and cooked for 6 hours total. Everything turned out great moist, flavorful, and tender only problem was the burnt ends. They didn't tast all that bad kinda crunchy, and one of my friends only ate those parts cause that the way he likes them. Go figure? Anyway anybody got any ideas as to preventing this? Would wraping the ends in foil help?
This past weekend I tried my wife's sisters chinese hoisin bbq recipe and it was great! Only problem was burnt ends on the ribs and tips. I used the water pan full and noticed that the areas exposed on the sides were the gap in between the wall of the WSM and the water pan is were it burns. I used the minion method and vented for low & slow. I also turned every 2 hours and cooked for 6 hours total. Everything turned out great moist, flavorful, and tender only problem was the burnt ends. They didn't tast all that bad kinda crunchy, and one of my friends only ate those parts cause that the way he likes them. Go figure? Anyway anybody got any ideas as to preventing this? Would wraping the ends in foil help?
