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(slow) cooking babyback ribs

i am a novice and having alot of fun with the BGE:[p]i am cooking these ribs @ approx 200F for several (4-5) hours. however, as i close the bottom door 90% and close the wheel at the top, i have noticed that there is not much smoke. do i need to add more hickory chips or is this normal? thanks for your advice.

Comments

  • Nature BoyNature Boy Posts: 8,450
    Howdy Sandy,
    You do not need to see smoke to get smoke flavor. I would not be concerned with that aspect. Yet I would highly suggest bumping your dome temp up to 250. 200 is barely cooking, and you might be waiting a while![p]Good luck!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature BoyNature Boy Posts: 8,450
    BTW, Sandy, I forgot to mention, you will still need 5 hours or so, even at 250....at least if you are cooking indirect.[p]If cooking direct over the coals, I try and keep at 225 or so.[p]Hope that helps!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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