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The pork ribs were the bad ones because what happens when you foil with grapefruit and rum? And they may have been a touch underdone. The beef ribs look freakin awesome. Moist.

There may be many opinions, but I get a better product. Each meat has different results. Chicken is amazing, the fat renders beautifully, is most, skin crisps beautifully, and the meat gets this wood fired taste through it. On beef you get a great crust and the wood fired taste. You need to try...

That sounds good. I wouldn't inject your first one but anyway you have a good plan; 195 is the earliest I'd pull it.

A follow up on this, I love this thing. I've been hanging almost everything and may not go back to indirect smoking for most meats.

Another great evening at Tony's place...

Doubtful, never heard of a sale.

I think so. You won't get the same temp control just banking coals.

I'm sorry he's not cool enough for you. :rolleyes: The burger is really, really good. It's real bbq for the masses. Great guy.

Nice looking party.

Foiled clay saucer.

When I make ribs they're so good it's hard to stop eating them. I'll say this...I was not that thrilled with ribs until I stopped foiling them.

It's not bad at all to do it at once. You had a few issues. You overcooked the sausage and wings. I smoke ribs at 275 and it will make a better product. Try it with more hot coals, with hot water, or no water at all.

I had chicken off a pellet grill at Harry Soo's class. It could have come from a gas grill.

It's hard to read your post. Try lighting up with the coffee can method. I bet the mm is choking the fire with ash. The CC method will give you a more even burn.

St. Louis Ribs

I imagine it's 1lb of baby backs cooked in a large oven, cut up and sitting in a half pound of sauce.

fyi, paragraphs are your friend. You're saying that with a ring full of kb, after 8 hours with all vents open your temps drop unless you add coals?

I have seen guys do this before I'm guessing is to show it's done perfect? That's usually done with the flat because it's leaner. You rendered the point's fat perfectly. Great job. Did you get the point at a butcher shop?

Those times don't see unusual for 225 and losing temp during the stall is normal. The stall is your meat losing moisture and you want to get through it asap. Know that you can foil anywhere from 140 and up. Personally I don't cook at 225, more like 275 or the lowest is 250.

I would make pork steaks, stat.