G
Guest
Guest
Greetings! I made the BRITU on my newly purchased bullet for the first time last Friday. It was tiring, but it was fun and also a great learning experience. I started shopping and preparing at 4pm after work and didn't get the ribs into the grill until about 12am Saturday. It was kind of a nightmare because my car ran out of gas, I couldn't find a store that sold candy thermometers, etc... I had to buy an oven thermometer at a local supermarket at 1am in the morning because all I had was a meat thermometer that only went to 210F. I put it on the top grate and positioned it so that I can shine a flashlight down the top vent to see the temperature. Anyways at about 430am I took the ribs out and ate about half a slab with my fiancee. It was a tad salty, but I killed it anyways
My ribs didn't really have a smokey flavor. All I had was hickory chunks and I only put like 3-4 chunks in there because I didn't want it to overpower my food. I also let it burn for about an hour before I put the meat in - maybe that was too long because my chunks were kind of small? Guess I should have put more chunks?
My ribs were also a little dry. I cooked it at about 200 for the first hour (because I had to go buy a thermometer), 225 for the next 2 hours, then about 250 for the last 1.5 hours. What am I doing wrong?
The meat on the ribs also didn't really pull from the bone. I had to kinda gnaw on it to get all the meat off...yummy!
Any tips you can provide would be most appreciated. I also wanted to say this forum is great! My hats off to all the people that make this forum what it is.
Thank you and keep on BBQ'ing.
-Andrew
San Francisco, CA
My ribs didn't really have a smokey flavor. All I had was hickory chunks and I only put like 3-4 chunks in there because I didn't want it to overpower my food. I also let it burn for about an hour before I put the meat in - maybe that was too long because my chunks were kind of small? Guess I should have put more chunks?
My ribs were also a little dry. I cooked it at about 200 for the first hour (because I had to go buy a thermometer), 225 for the next 2 hours, then about 250 for the last 1.5 hours. What am I doing wrong?
The meat on the ribs also didn't really pull from the bone. I had to kinda gnaw on it to get all the meat off...yummy!
Any tips you can provide would be most appreciated. I also wanted to say this forum is great! My hats off to all the people that make this forum what it is.
Thank you and keep on BBQ'ing.
-Andrew
San Francisco, CA