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Unread 01-06-2013, 01:33 PM   #24
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Originally Posted by rwalters View Post
So my question to those who love the end result of their unfoiled ribs... What was I doing wrong on my WSM? If I had to guess, I would say that I was not cooking them hot-n-fast 290-310 degrees?
Could be. I wonder what the results in the WSM would be if you took out the water pan and cooked hotter. It would be closer to the cooking environment of the PBC.

Originally Posted by rwalters View Post
The common thing that I am starting to see is those that foil are cooking low-n-slow, and those that do not foil are cooking hot-n-fast...
I don't think that's really the case. I cook at 270 for ribs whether I foil or not (but I don't know if that is low and slow or hot and fast. Maybe half-fast? )
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Last edited by Ron_L; 01-06-2013 at 01:59 PM..
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