I've made brisket, shoulder/picnic, tri-tips, heck beef ribs, and tons of chicken. I just can't seem to get ribs right.
I use the minion method, with fire bricks, even switched to briquettes, with a water pan on top to get it real low & slow and adjust to keep the dome temp around 250ish for my Spares & Loin backs
They just don't fall off the bone...
I rub, I bring up to temp, and I adjust keepting it @ 230-250 grate temp. I'll turn them (always bown down) every couple of hours. The temp always holds, but I just can't get the texture to turn out the as good as lets say... baking then searing them
the Bake/Sear method works very well for texture, but i don't get the woodsmoke flavor *arg*
I really haven't tried the 3-2-1 method but is it really necessary to cook babybacks that long? I'm thinking it'll probably work better for spares.
I have yet to foil, but the most tender i've ever got it, was an 8 hour cook @ 230 dome temp, but even then the spare's were dry on the outside and it wasn't the bark
Could it also be the kettle? its probably WSM time really
I use the minion method, with fire bricks, even switched to briquettes, with a water pan on top to get it real low & slow and adjust to keep the dome temp around 250ish for my Spares & Loin backs
They just don't fall off the bone...
I rub, I bring up to temp, and I adjust keepting it @ 230-250 grate temp. I'll turn them (always bown down) every couple of hours. The temp always holds, but I just can't get the texture to turn out the as good as lets say... baking then searing them
the Bake/Sear method works very well for texture, but i don't get the woodsmoke flavor *arg*
I really haven't tried the 3-2-1 method but is it really necessary to cook babybacks that long? I'm thinking it'll probably work better for spares.
I have yet to foil, but the most tender i've ever got it, was an 8 hour cook @ 230 dome temp, but even then the spare's were dry on the outside and it wasn't the bark
Could it also be the kettle? its probably WSM time really