Dry, No Foil Spares (pr0n)

slow-smoker · Nov 19, 2013

Bob, those don't look dry; they look tender and juicy. :biggrin1: I rarely put sauce on my ribs.

Happy Hapgood · Nov 19, 2013

Fantastic ribs Sir!

Bigr314 · Nov 20, 2013

I have always been a sauce guy. After reading and seeing yours I will be sure to try no sauce and not foiling. Thanks for the pics.

code3rrt · Nov 20, 2013

Great looking ribs, Thanks for sharing the experience.

KC

tnjimbob · Nov 20, 2013

RichardF said:
while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.

I always heard it said as, "if you're lookin', you ain't cookin'."

JerBQ · Nov 20, 2013

Those look awesome! I always dry rub, have never foiled, and stopped spritzing a few years ago. And always hope they turn out looking as great as those!

BobM · Nov 20, 2013

Pigs on Fire said:
7 hours???

The constant opening and closing of the lid must have caused the average cook temp to fall way below 250F.

RichardF said:
bobm - where do you have your thermometer mounted?

I had my ET-732 pit probe hanging about 4 inches below the top grate. I'm always careful to make sure the meat doesn't drip on it.

Dry, No Foil Spares (pr0n)

slow-smoker

is one Smokin' Farker

Happy Hapgood

somebody shut me the fark up.

Bigr314

Babbling Farker

code3rrt

Babbling Farker

tnjimbob

Full Fledged Farker

JerBQ

Knows what a fatty is.

BobM

Babbling Farker

Similar threads