Soo's Rules

[Bob E]

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?

 

[Harry Soo]

1. BBQ is ready when it’s ready (so don’t 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!

 

[Eric Simon]

>3. Opening your smoker is BAD!

But you advocate spritzing your ribs every 15 minutes; doesn't that break rule #3?

 

[Harry Soo]

You spray after 3 hours @ 275 so you don't open for 2/3 of the rib cooking time!

 

[Jim Bloomfield]

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.

 

[Bob E]

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

 

[Harry Soo]

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