Ribs Delicious--But A Tad Dry: Too Long?

Discussion of traditional "low & slow" BBQ and high heat Grilling using the following heat sources: charcoal, propane, natural gas and wood. Discuss all equipment, merchandise and outdoor cookin in general, hints, tips, tricks & techniques, success, failures etc.

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Re: Ribs Delicious--But A Tad Dry: Too Long?

Post by SmokeHound » Sat Aug 29, 2009 12:59 am

So many options for this one..... I've tried many different methods for my B-backs.... but keeping the temp at 225 and spraying w/ AJ has become my preferred method. I tried the 3-2-1 routine (my neighbor swears by it) but I found it to be a PITA.... It's such an intoxicating puzzle.....

For some reason, smoking food seems a lot like fishing... at least to me.... When I'm about to take the meat off the smoker after a long, relaxing smoke....I'm already thinking ("fantasizing") about the next time I'll be able to fire it back up to smoke something else..... My family might say I'm nuts...but they wouldn't DARE talk with their mouths full.... ;-)

So...crack a beer (or wine or bev of choice) and enjoy the "fishing"..... ;-)
New Braunfels offset wood smoker
Brinkman 5-burner 60K BTU gas grill
DIY 4' fire/BBQ pit
Weber-Smokey Joe

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