Finally got my UDS a few weeks ago and was just itching like crazy to try that bad boy out. It worked much, much better than I could've ever anticipated.
Here she is, sitting steady at 225 with some nice TBS:
And what, you may ask, did we cook for the inaugural run? Well, let's see what's under that lid:
2 racks of St.Louis spares, a whole chicken (spatchcocked, thinking I had space, but didn't), and 14 ABT's!
The ribs I did for 2 hours on the smoke, 2 hours foiled, and another hr out. Here they are after their time in the foil:
Right after they were put back on, gave them a nice baste with some classic Gates' KC BBQ sauce:
Having never done ABT's before, I was curious as to how they'd be. They were literally the tastiest thing I've ever cooked:
None of it lasted long.
Now on to a question: The meat on top of the ribs was succulent, extremely flavorful, just plain perfect with a clearly defined smoke ring, however, the meat between the rib bones and underneath was dry and almost crunchy, and tasted burnt. What did I do wrong?