Quick rib question.....
Merry Christmas everyone!
I am tossing some ribs on for tonight, and I had a hiccup in my plan. Apparently ribs are popular at Christmas, and I was not able to find babybacks anywhere. I did end up picking up St. Louis spares though. I have only done spares once on the UDS and I foiled them.....tasted great but were too mushy. The past few months I have been doing babybacks, no foil and loving my results. I usually see where my UDS settles (generally 265-275ish)...and they have been coming out at or just under 4 hours perfectly done. Will my current method serve well for these also, or should I plan for shorter time? I am planning to eat at 5, so they will go on very soon here.
Brick Red Weber Performer
22.5 Kettle Weber One Touch Silver