DevineSwine
Full Fledged Farker
I have always cooked ribs direct over my charcoal and was wondering if indirect was worth trying? Will I still get the nice color and a little char on my sauce.
I have always cooked ribs direct over my charcoal and was wondering if indirect was worth trying? Will I still get the nice color and a little char on my sauce.
I seem to pick up on mixed reveiws on the end result of ribs. I have heard people say that they should fall off the bone while others say there should be some resistance. What do judges look for?
Hey thanks a lot fellas gonna try that 3 2 1 method
Hope you like them. Remember that the times are to be used as guidelines only. Actual times can vary by quantity of meat on your pit, size of ribs, outdoor temp, etc.
i wouldn't sauce 'em until there about completely done. You could do them indirect till there done then sauce them over direct to set the sauce.
If cooking on a UDS go 4 no foil. or 2.5-.45-1 if you use foil. cook 200 on side gauge= @230-250 center grate.
I have heard people say that they should fall off the bone while others say there should be some resistance. What do judges look for?