Dry, No Foil Spares (pr0n)

[slow-smoker]

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

 

[Happy Hapgood]

Fantastic ribs Sir!

 

[Bigr314]

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]

Great looking ribs, Thanks for sharing the experience.

KC

 

[tnjimbob]

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]

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]

7 hours???

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

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.