Hanging Ribs

[Jim Lampe]

thanks folks

Jim do you notice any difference in times, temps, or moisture by hanging the ribs? Any differences at all?
Thanks!

time, yes, about one hour less... temps, cooked in a smaller pit - temps inside were higher than I liked... no moisture to care/worry about... just don't want baby backs to dry out... spares will work better I think, more fat in meat. In my opinion, spares are tastier than bbs anyway.

X2 on this. Any difference noticed when cooking them hanging?

Matt, please read above

thanks again my friends

 

[Bill Schultz]

I agree with you on the pork ribs Jim, yours look superb

 

[Peter Gallagher]

love that hanging meat! The plated shot is amazing!!!!