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I just wanted to say that you guys were on to it with the high heat / foiling method. Had a chance to try out another rack tonight and I fired up a Minion start and did them 50 minutes from start and it was at 315 when I pulled them off to foil. Foiled for 25 with the butter & juice mix for 25...

Awesome, thanks for all the suggestions and help! I will be going for round 3 very soon with the help. I will report back on this thread with my findings!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Don't know what temps you're cooking at but I cook ribs > 300? (325-375?) and I would suggest that here. When dealing with lean, thin cuts...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai: In this discussion, Ed Mitchell cooks his spares high heat, flipping often for about 15-20min per side. I'm wondering if the lean pig is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: i would say at a 225 grate temp they probably weren't done. i shoot for 250-270 lid temp when i do spares no matter what the size. cook until...

First time post and relative newbie to the bullet. Love the site and have been a lurker so far but now I need some help. I have about 10 total bullet cooks under my belt consisting of chicken, baby backs, spares, butts, and salmon. Everything has come out wonderfully so far except for the last...