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Ribs can be real tricky on how much time they take. Pick them up with your tongs from one end and they should bend or even break in half. Toughness generally means not cooked long enough. All Q is ready when it is ready!!KerrDog said:The ribs went 2.5 hours at 250 degrees. Wrapped them with homey and apple juice for another hour at 300. I brushed the sauce and let them cook 20 min each side direct heat. Looks great, good smoke ring but a little tough. Pleased with my first cook. I controlled the heat pretty well. Any thoughts? I would love for them be more tender.
Those legs are facing away from the hinges, right?Boileregger said:The real challenge I'm having is getting a good crisp on the skin. I went direct last night at 300 for about an hour then brought it up to 450 for a final crisp. It's still not quite rendering all the fat out of the skin, still a work in progress. Now that I have the maverick I'm going to try indirect again and see if I can get better results.Do a spatchcocked bird at 400 raised direct with legs facing the hinges. Perfectly cooked and crisp skin every time.