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Old 02-15-2013, 09:34 AM   #2
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Here's my process, fire the pit bring it to 300....while the pit is coming to temp I do my prep. Trim off the little burnable bits. and shake on a light see through coat of rub. Pit at 300 drop on the bones slam the lid when I hear the sizzle slow just a wee bit (about 3 hrs), the pig honey will be flowing at this point, I do a bend test If they pass. I'll either sauce or I though on some Gunpowder close the door shut the dampers and come back in 30 min. Done!
If the glaze aint setting the ribs haven't rendered fully, moisture is still oozing to the surface from the inside. If they aint bite through the ribs haven't rendered fully. I would check my thermo it sounds to me like your are not cooking hot enough. Are you measuring the pit temp on the door or the grate. 250 on the door is not going to be 250 deg on the grate.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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