No, You will not see weeping like that at lower temps. Nor will you see it if the rack is in foil simmering in steam and its own juices or juices u add.
This is just another way to do ribs. If you ever seen one of those guys like me that seems to be able to make rustic, barky, juicy tender ribs without all the stuff used to win competitions (remember - competition is judged so much by the cubic inch so every thing you can pack into that small sample is crucial this is the fabled "weep" method in which we use sound and even pit smell to know when we hot those crucial times.
In this method, which I will write on later and include the "official" video, you rub them, dust them, leave the sinew on, pop the bitches in and smoke them hot clean and fast. The most efficient temp to bring the internals up is a house temp of about 270. These are better yet when they are in a Oyler with a nice load of Briskets bathing them in their juices the whole ryde.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
Last edited by barbefunkoramaque; 11-22-2009 at 09:47 AM..