rib question

Doug,

2 questions. 1. Are the temp quotes at the grate, or at the dome? 2. CWD makes the following statement: "I think the heat off the plate setter and drip pan, cause a tough skin on the bone in side." What is the solution for this? It appears that he still uses the plate setter and a pan. Thanks for the info.

thx

That's what I thought but wasn't sure.

GG

.

I am still using a drip pan on the spider so that is indirect.

If it ever stops raining, it will be a good weekend to try some ribs direct.

GG

Isn't that how Richard taught you :P

Actually, his recipe comes straight out of DrBBQ's first book!! :woohoo: :woohoo: :woohoo:

You female dog.

I RETRACT MY CLAIMING CAR WASH MIKE USES DIRECT HEAT FOR RIBS STATEMENT!!! :( :(

I'M SORRY, MIKE. I HAVE NO IDEA WHY I RECOLLECTED INCORRECTLY. :pinch: :pinch:

PLEASE NOTE... MIKE DOES NOT COOK RIBS DIRECT!!! HE USES ONLY INDIRECT HEAT FOR RIBS. :( :( :pinch:

Not Me Just ask my buddy Steve,,,OH,,,, nevermind :P

not sure where i picked up this recipe. but i cooked the best ribs ever this weekend.

- start with small baby backs
- give a sprinkle of dry rub as the ribs are being brought to room temp
- egg setup plate setter feet up. I then put a pizza stone pushed up to one side on the under side of the plate setter to make the indirect heat area larger.
- I spread about 1/2 of a plastic red cup of chips in my lump. I soak a full red cup of chips to put on top of my lump.
- cook at 225 (no more)
- cook rib side down for 3 hours
- wrap in foil with butter 1/3 stick per rack then cook rib side down for one hour

Pull - cut ribs in two bone sections and enjoy........

Good Luck...... steve

another mike DOES go direct. fishlessman goes direct sometimes, with little lump and good distance. but it is a technique only suitable for experts. hahaha