So what exactly is done different using the "bbally" way?
I know it is supposed to reduce or eliminate pull back but are you trimming the spares in any particularly different way compared to previous smokes?
Out of the foil, finishing sauce applied and back in the smoke for about an hour. I got a lotta pullback from one rack. The other seems fine.. Temp up to 235 to 245... Left the beef ribs in the foil to cover the coals.. They should be ok
Hey Bob, I was wondering if you swam out of that alright.. Great rain, I got a bit over 4 inches here..
Ribs came out good.. I won't use any butter in my sauce anymore. The beef ribs were bare of meat so I didn't qview them. Maybe should not have cooked them so long? I dunno, not a big fan of the beef ribs I get here...