This past weekend I did two 8 lb butts a 8 lb top sirloin roast and 4 racks of ribs on the UDS. It was the toughest cook so far and I am searching for answers...
My temps weren't as stable and I had to have all the air intakes open to hold 250. There was a lot of moisture around the top of the drum. Cooking times went up significantly. Air temps weren't too bad (upper 60s), it was a bit windy, but I put up the tent with the sides.
The butts took 10 hours and the ribs took 6 1/2 hours. The butts turned out really well but the ribs never did get much of a bark.
The only things I can think of are that all of the moisture dripping kept the briqs from burning as well and/or their was so much more meat that the airflow between the meat was restricted.
What do you folks think??
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[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE]
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-Brent
Smokin Gators BBQ Team
Medium Amazin' Blue Spicewine - It's a Swamp Thing
UDS
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Weber 22 inch w/mods
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