The BBQ BRETHREN FORUMS. - View Single Post

Cayman1 · 01-10-2013, 11:12 AM

I pretty much agree with what has been said, except for no water in pan. I like to use water when I cook ribs. Don't need it with butt, brisket, or chicken but I think the additional moisture helps keep the ribs from drying out, especially if you don't foil.

I use Royal Oak lump and a full ring will last for hours. Depends on cooking temperature and ambient temperature and wind. I don't mind a little overrun on the temp going up since it will fall pretty quick with several slabs of cold ribs hitting the grate.

01-10-2013, 11:12 AM	#9
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	I pretty much agree with what has been said, except for no water in pan. I like to use water when I cook ribs. Don't need it with butt, brisket, or chicken but I think the additional moisture helps keep the ribs from drying out, especially if you don't foil. I use Royal Oak lump and a full ring will last for hours. Depends on cooking temperature and ambient temperature and wind. I don't mind a little overrun on the temp going up since it will fall pretty quick with several slabs of cold ribs hitting the grate. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.