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Thread: Soo's Rules

  1. #1
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    Do you have certain techniques or BBQ rules that you adhere to no matter where or what you are cooking that could be applied to any situation in achieving delicious BBQ?

  2. #2
    TVWBB Fan Harry Soo's Avatar
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    1. BBQ is ready when itís ready (so donít hurry)
    2. Less is more (less smoke, less rub, less add-ons)
    3. Opening your smoker is BAD!
    4. Too tender is GOOD!
    5. Foiling is GOOD!
    6. Grilling is NOT barbequing; BBQ is low-and-slow
    7. Always have FUN when you BBQ even if results are otherwise!
    Slap Yo' Daddy BBQ

  3. #3
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    >3. Opening your smoker is BAD!

    But you advocate spritzing your ribs every 15 minutes; doesn't that break rule #3?
    Eric J. Simon, PhD, MA, JP, KCBS CBJ!
    Smokin' in rural NH: WSM 18.5" + Stoker + StokerLog = I'm a Hog for Que, Baby! Competition BBQ Team

  4. #4
    TVWBB Fan Harry Soo's Avatar
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    You spray after 3 hours @ 275 so you don't open for 2/3 of the rib cooking time!
    Slap Yo' Daddy BBQ

  5. #5
    TVWBB Fan Jim Bloomfield's Avatar
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    The Rules are Good!
    I just recently thanks to you changed the temp I do ribs at from 200-225 to 275. I am amazed at the difference that made.Everyone I have served them to say they were the best I made so far.Just goes to show if you aren't willing to try something different your results never change.
    WSM 18 ,Weber Performer
    Mak 2 Star General

  6. #6
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    What was the difference - better flavor, degree of tenderness, texture, less smoke? Can you elaborate on why the higher temps produced a better rib?

  7. #7
    TVWBB Fan Harry Soo's Avatar
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    275 renders the fat better and faster. Faster is good so the rib does not dry out. Also, bark forms better at 275 on ribs. I find 250 is best on butt and brisket. 275 is also perfect for chicken. And I've tried every imaginable technique so I'm compressing your learning curve with these secrets
    Slap Yo' Daddy BBQ

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