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Guest
Guest
It has been a long time since I have talked to you all and I have missed hearing everyones fine BBQ stories.....
Anyway, my last cook I tried the BRITU recipe and was not successful! To make a long story short the ribs were cooking fine at 230*, then about 3/4 way through the cook the temp jumped past 275* and burnt the you know what out of the ribs. I could not control it at all - all 3 vents were closed and still it read over 275*. The brown sugar in the Britu turned the ribs black! I probably should have taken them off, but they weren't done yet.
Should I have closed the top vent too??
I know this is going to sound wierd, but now I want to try lump charcoal which I know burns faster and hotter.
What suggestions do you all have when cooking with lump... Is there anything I should do different than I have with the Kingsford??????
Also, does anyone have a good site to buy lump from, and what brands should I stay away from?
BTW - Hey Ken Nelson, my WSM has been running great except for my Britu disaster. I did an overnighter with an 8lb Pork butt that took 18 hrs. to get to 185* - Boy was I tired after that! But it did turn out AWESOME!
Dave Garvey
Anyway, my last cook I tried the BRITU recipe and was not successful! To make a long story short the ribs were cooking fine at 230*, then about 3/4 way through the cook the temp jumped past 275* and burnt the you know what out of the ribs. I could not control it at all - all 3 vents were closed and still it read over 275*. The brown sugar in the Britu turned the ribs black! I probably should have taken them off, but they weren't done yet.
Should I have closed the top vent too??
I know this is going to sound wierd, but now I want to try lump charcoal which I know burns faster and hotter.
What suggestions do you all have when cooking with lump... Is there anything I should do different than I have with the Kingsford??????
Also, does anyone have a good site to buy lump from, and what brands should I stay away from?
BTW - Hey Ken Nelson, my WSM has been running great except for my Britu disaster. I did an overnighter with an 8lb Pork butt that took 18 hrs. to get to 185* - Boy was I tired after that! But it did turn out AWESOME!
Dave Garvey