Debmar
Knows what a fatty is.
Thanks for the advice.
I should have probably given more info on the ribs we had sunday. I decided I didn't want to foil as I usually prefer crisp outside vs soft and mushy. well in most food but again smoking is new to me. Took about 7 hours at 225 to 250 and brought it too 205 IT. and It was too smokey. prob at least 1/4"of smoke ring and still a lot of fat but actually not much of a bark, but then I don't really know what is normal for that. I thought the fat would have rendered more based on what I had read. (most of the family is afraid of fat) trimmed fat off pieces but no one enjoyed the ribs. I also think I probably had too much wood in with the briquettes (weber briquettes). oak was what I used but too much prob. I seasoned with montreal steak seasoning but think maybe I went a little heavy with that too.
thinking it would have been better to go with wrapping them after maybe 1/2 the time. Also the ribs may just have been a poor bunch. they were quite variable in meat to fat content.
I don't have a deflector, should I use one, seems most of the info I read about in the build indicated not to bother with one. my grill is about 28 "above the bottom of the charcoal basket.
I think we will go the chicken route next time or maybe the meatloaf. I will see what the consensus in the family is and go with that.
thanks for the advice, keep it coming if you think you have anything to add. I do appreciate it.
I should have probably given more info on the ribs we had sunday. I decided I didn't want to foil as I usually prefer crisp outside vs soft and mushy. well in most food but again smoking is new to me. Took about 7 hours at 225 to 250 and brought it too 205 IT. and It was too smokey. prob at least 1/4"of smoke ring and still a lot of fat but actually not much of a bark, but then I don't really know what is normal for that. I thought the fat would have rendered more based on what I had read. (most of the family is afraid of fat) trimmed fat off pieces but no one enjoyed the ribs. I also think I probably had too much wood in with the briquettes (weber briquettes). oak was what I used but too much prob. I seasoned with montreal steak seasoning but think maybe I went a little heavy with that too.
thinking it would have been better to go with wrapping them after maybe 1/2 the time. Also the ribs may just have been a poor bunch. they were quite variable in meat to fat content.
I don't have a deflector, should I use one, seems most of the info I read about in the build indicated not to bother with one. my grill is about 28 "above the bottom of the charcoal basket.
I think we will go the chicken route next time or maybe the meatloaf. I will see what the consensus in the family is and go with that.
thanks for the advice, keep it coming if you think you have anything to add. I do appreciate it.