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revisted rib cook

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CaCook
CaCook Posts: 68
edited November -1 in EggHead Forum
So I did the spare rib cook again, using 3-1-1

250F spot on.. nothing burned or dried out

The final product: guests didn't spit out bark that is too dry this time. It is not mushy, it is not fall off the bone, good chew which I prefered. I could have let it run for longer.

I noticed there was a good amount of oil / liquid inside the foil after that 1 hour.
But there was not much moisture in between when I cut the rib.. are there supposed to be?
maybe the gelatin has not fully dissolved yet when I served it?

Also I have the bottom vent just 1/8" open and the 6 holes of the daisy open only. I do not know how the vent settings would affect the moisture of the product?
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