R
Roo-B-Q'N
Guest
Ok folks in my last three comps my ribs have been way overdone.
I cook spares, St Louis style and then I trim some more of the heavy fat and remaining loin. I have the backwoods party up to temp 225 - 230, full water pan and nothing else in the cooker until the chicken goes on about 1 - 2 hours later. Never fails, after 4 or 4 1/2 hours they are slide off the bone overdone.
So what is going on here? Is it the fact that the cooker is empty? I have talked to some of the brothers here and they take as long as 6 hours. Mine would be mush by then.
I cook spares, St Louis style and then I trim some more of the heavy fat and remaining loin. I have the backwoods party up to temp 225 - 230, full water pan and nothing else in the cooker until the chicken goes on about 1 - 2 hours later. Never fails, after 4 or 4 1/2 hours they are slide off the bone overdone.
So what is going on here? Is it the fact that the cooker is empty? I have talked to some of the brothers here and they take as long as 6 hours. Mine would be mush by then.