Smokey came by the store last Saturday while my LBGE was cooking country ribs. I followed a recipe by Bob Z. in the BGE cookbook which
said to cook them at 300 for about 45 minutes. Smokey saw the temp. and mentioned that he cooks them lower. They came out very good (maybe a little salty from the 50/50 soy sauce/lemon juice @ garlic
salt overnight) but I wonder if they would be even juicer done at a
lower temp. over longer time. I also use a couple chunks of hickory.
What do you long time eggers think?
Just bought 8 pounds of boneless shoulder ribs ($1.89/lb!!) at Costco
and would like to try it again for Father's Day Weekend on Saturday.
What temp and how long? I plan to use the same mixture (maybe a little less soy sauce) but I'm open to suggestions here too.
Thanks in advance![p]By the way, I will NOT be at the store or cooking Sunday. I'm a Dad too.