Quote:
Originally Posted by Two Porks
Good idea about the pork, I will definitely add more sauce next time. I was hesitant to add more sauce because it tasted so good un-sauced, but I guess for comps its should be sauced. Any suggestions how to add a nice glossy look with out powering the pork flavor?
Sorry I didn't say the rib temp. For the first 5 hours it was about 250-260 and for the last hour it was about 225f.
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I don't cook ribs at those temps, but I would bet that you just cooked them too long. I/we cook at 300 for around 3-4 hours. Pick a temp that works for your cooker and then adjust. I'd try 2-1-1 and see what happens. You may be a little on the not quite done side - but that's easy to fix! :)
Have fun - practice is the best part!
