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Unread 06-24-2013, 02:12 PM   #25
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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I would suggest:

1. Make sure your cooking surface is at least 225 degrees. The grill surface can vary from your temp dail in the door.

2. After about 1.5 hours wraped I would probe in between the ribs with a tooth pick to check for tenderness. The tooth pick should go in like it is going into butter. Don't be afraid to go longer.

The best advice I can give is to just keep cooking - I don't know anyone who just walked up and started putting out consistent Q.
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