Yeah, so I'd post some pics but really not worth it. They looked pretty good and tasted ok but the texture was WAY OFF. The meat still clung to the bone a lot and not a nice clean pull away like last time.
2 weekes ago I got perfect ribs off the BGE with 2.5 hours smoke, 1 hour foil, and 15 mins smoke with sauce. 250-270 F on the egg dome temp
Yesterday, the only difference was that this time, instead of wrapping just foil around the ribs, I put some margarine, brown sugar, and honey on the foil before wrapping them (no tiger sauce though)....
Cooked the same amount of time, they looked great but I would guess that the liquid buildup in the foil from all that stuff caused the ribs to cook slower than they normally would during that hour.....
Do you all agree? Could putting those ingredients in the foil slow down the cooking?
Also - would like to note that all that sugar and butter-like stuff, the ribs were NOT sweet at all. Frankly, I really can't see what the point of doing it was.... I put a good amount of that stuff too, didn't skimp. Surprised at how little flavor it added. IMHO I wouldn't bother with the trigg method as using a good rub and having a decent finishing sauce would bring good results....
2 weekes ago I got perfect ribs off the BGE with 2.5 hours smoke, 1 hour foil, and 15 mins smoke with sauce. 250-270 F on the egg dome temp
Yesterday, the only difference was that this time, instead of wrapping just foil around the ribs, I put some margarine, brown sugar, and honey on the foil before wrapping them (no tiger sauce though)....
Cooked the same amount of time, they looked great but I would guess that the liquid buildup in the foil from all that stuff caused the ribs to cook slower than they normally would during that hour.....
Do you all agree? Could putting those ingredients in the foil slow down the cooking?
Also - would like to note that all that sugar and butter-like stuff, the ribs were NOT sweet at all. Frankly, I really can't see what the point of doing it was.... I put a good amount of that stuff too, didn't skimp. Surprised at how little flavor it added. IMHO I wouldn't bother with the trigg method as using a good rub and having a decent finishing sauce would bring good results....