The BBQ BRETHREN FORUMS. - View Single Post

JohnH12 · 06-01-2018, 11:35 AM

All good advice.
I'm using the Bad Byron's for the first time and as usual, spritzing with apple cider vinegar.
My ribs in the past just haven't been "right". Either too much spice or too dry.
The Lang is running now at about 275 and I'm using some cherry and hickory for the wood. I normally use the cherry for the first half of the cook and then go to all hickory or maybe some oak.
I plan to pull them at about 195 IT or when they look right and bend as they should.
Thanks to all for the tips. I'll let you know the results.

06-01-2018, 11:35 AM	#8
JohnH12 Full Fledged Farker Join Date: 07-20-16 Location: Middleburg, Florida	All good advice. I'm using the Bad Byron's for the first time and as usual, spritzing with apple cider vinegar. My ribs in the past just haven't been "right". Either too much spice or too dry. The Lang is running now at about 275 and I'm using some cherry and hickory for the wood. I normally use the cherry for the first half of the cook and then go to all hickory or maybe some oak. I plan to pull them at about 195 IT or when they look right and bend as they should. Thanks to all for the tips. I'll let you know the results. __________________ Shirley Fabrication F 24 x 36 / XL BGE / Several Weber Kettles / 36" Blackstone