We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
@timothyloerke, I treat them just like a brisket, dry rub and all. I place the ribs on with the bone side down, and never touch them until they're done. The only difference is the cooking temp. I stabilize @ 300F (dome temp) and cooking time should…
Never. I've never done one and haven't seen the need. I do higher temperature pizzas and steaks once in a while, maybe that takes care of things.
That's kinda my thought, also I like a seasoned pit.
Does the clean burn help with performance?