Two observations about cooking all these meats at the same time. First is that liquid on the water pan is totally unnecessary. There's more than enough moisture generated by the meats itself. Second being that it requires the grill to be preheated at much higher temperature prior to placing the ribs on the grate. On the the first batch consisting of 5 ribs, i preheated the grill to 300 but the temperature dropped to 220 once the ribs were placed in the grill. It took 35 minutes until it got to my target temperature of 255-260. On the second batch(6 ribs) I preheated the grill to 325 and was able to get the temperature back up to 255 within 15 minutes of placing the ribs.
On different note, I've always used pineapple juice, with or without honey when i wrap the ribs. Only time I've used apple juice is when I'm out of pineapple juice. Just putting it out there since most folks tend to use apple juice. So if you're smoking at least 2 ribs, try pineapple juice on one of the ribs so you can compare the difference. Pineapple adds a bit of tartness to the ribs.
Topic: Ribs galore. (Read 1375 times)
