My first brisket on the UDS
Last week I completed my UDS and attempted to smoke some beef ribs. They came out a tad crunchy. Some might even call them crispy. I could not get the temp down below 300 and after the drum cooled off I found the air leak(s) and I am ready to tackle it again.
1. I made a paste and a rub. Figured 4 hours will be long enough to work it in or should it go longer?
2. Smoke it in a pan or on the grill? Thinking that the pan will hold the juices and do a little self basting
3. Cooking it in a pan should it be fat up or fat down?
4. Optimal cooking temp should 250ish?
Thanks in advance