J
Jutsuka
Guest
Thanks to all who spent the time with suggestions, tips, etc.
The ribs were awesome. I cooked when all coals/fuels were ash, with about 10 pounds of charcoal. Halfway through the process, the temp really dropped and I noticed that the fuel was almost spent, so, I added some more charcoal and 3 apple chunks. As you might imagine, I had to remove the meat while the smoke dissipated. In any event, it worked and the ribs, about 8 hours later, were awesome. I used the Brethren rub with yellow mustard to hold it. Apparently, the charcoal selection and/or the venting on the Brinkman vertical I have is not 'best'. I admit I am not the "pitmaster", but is unflexible bottom venting and one side door common in smokers? Thanks again for the tips, everyone enjoyed the ribs immensely, can't wait to master the process.
The ribs were awesome. I cooked when all coals/fuels were ash, with about 10 pounds of charcoal. Halfway through the process, the temp really dropped and I noticed that the fuel was almost spent, so, I added some more charcoal and 3 apple chunks. As you might imagine, I had to remove the meat while the smoke dissipated. In any event, it worked and the ribs, about 8 hours later, were awesome. I used the Brethren rub with yellow mustard to hold it. Apparently, the charcoal selection and/or the venting on the Brinkman vertical I have is not 'best'. I admit I am not the "pitmaster", but is unflexible bottom venting and one side door common in smokers? Thanks again for the tips, everyone enjoyed the ribs immensely, can't wait to master the process.
