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Unread 01-20-2013, 06:10 PM   #15
popeye
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Quote:
Originally Posted by Muscrat View Post
I watched franklins videos and I use a water bowl on the heat side and placed the point end toward the heat.
My next try will be next weekend and I'm gonna leave it on the grate uncovered until its tender and see how that works.
The ribs were uncovered for the first 3 hrs. Then foiled for about 2.
The plumbing for the keg beer is all inside the boxes Ans away from heat. The box on the other side is built for a half keg and is insulated to keep ice longer.

quistion on the ribs . Why not foil them for the first three and then unfoil them for the last two . that way you can sause them while they are hot and the pores are open . i am new and i ask quistions to learn
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