One of the things I noticed about cooking ribs in my UDS versus a BGE. At the same temperatures, 285F to 325F, the BGE ribs were by far, better in texture and surface. Both were prepared with the same sourcing of the meat, and the same process and rubs. The biggest difference was the cooker.
Now, my UDS, like many, is a great cooker, and kills for brisket in particular. The ribs that came off it were fine, but, nowhere near the BGE. The BGE I was cooking on had just been tuned up, tightened and new gasket, it ran perfectly. And I believe the difference is that the nature of a BGE, being more insulated and more air tight, the moisture of the cook chamber around the ribs is just that much more, enough that given the same cook and technique, the ribs were just a little bit better.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
Whip It Off, Chambers!
"perhaps...but then again...maybe not..."