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Unread 04-15-2013, 09:09 PM   #10
code3rrt
Babbling Farker

 
Join Date: 08-09-12
Location: Spokane Valley, Washington
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First off, welcome to the Forum!
Looks like you've done your homework, the ribs look fantastic! As far as the "moistness" of the meat, that may vary cut to cut. As far as opening the lid to often, that will come with practice as you learn your craft and get comfortable and more knowledgeable with your equipment and how each one "burns" if you will.

In any case have fun and enjoy the ride!

KC
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KC
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.
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