Looks good man. Did they cook quicker without the pan?Sent from my iPhone using Tapatalk
Cool. They do look great budSent from my iPhone using Tapatalk
@HoosierKettle, for ribs, I do use the water pan, but it's just as a deflector (no water in the pan, just foil for easy clean-up). Also, it's been a couple of years since I've cooked Baby Backs. But it does seem 3½ hours is a great time. It takes me about 4½ for St. Louis.Oh, and I'll a half-rack if you have any leftovers ! ! !BD
I'd like to try a no sauce method at home sometime. I've only had it once in Memphis at a popular BBQ joint, and the rub was severely over cooked. I'll have to try this. Thanks.Sent from my iPhone using Tapatalk
I was just experimenting to see how ribs dripping on the coals tastes compared to my normal ribs. I usually do ribs indirect on the kettle hot and fast. I did notice a difference in flavor. I like both ways. Maybe it was just these ribs or maybe because they were direct, but they were more fall off the bone than normal. I did spritz more often. I was glad I pulled them when I did. They were completely done and moist but I can tell they might have started drying out if left on. Also glad I left the membrane on.