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gdenby

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  • Re: Ribs without the foil wrap?

    gdenbygdenby
    In the Egg, no really reason to foil unless you want to infuse sweet liquid while in the foil. Sort of a pre-saucing. Rub, raised grill, indirect w. a drip pan, nothin' more. You choice of time/…
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  • Re: Temperature control

    gdenbygdenby
    Took me about 6 months to get rid of habits I'd acquired using other cookers. It takes some practice to get a feel for the rates of temperature changes. As said above, its much easier to get a …
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  • Re: Ribs-fail

    gdenbygdenby
    Dry and tough usually means underdone. If you were cooking indirect w. a dome of 225F, even w. foiling the meat might not have finished. The grill temp is often 25 - 30 degrees less for several hours…
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  • Re: Internal temp for Spare Ribs

    gdenbygdenby
    The BBQ Guru is a fine tool. But all you need for A & A+ ribs is the bend test.
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  • Re: My first hog head today

    gdenbygdenby
    I think you will have fun w. it. I only managed to get mostly tough skin, but everything under the skin was super. Honestly, as I cut into the cheeks, the bacon-ey aroma was unbelievably intense. Mos…
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