Recent content by bamacj

last rack did lots better. 250 deg. 321 method, spritz with apple cider and brown sugar. Thanks :)

Grate temps are within 10-15 degrees of setpoint. I always pull the membrane. What about turning the ribs meat side down for a while? The rum sauce sounds nice. I like rum.:cool:

Thanks for the quick reply's. Temps I,ve tried are 225,250,275. Have done the 321. haven't tried the 221. The 321 was the best, slightly overcooked. The rub is what came with the smoker. Master blend I think. I use the bend test to see if their done. Around 4-5 hours. No foil is around 6-7 @225...

Need some advice on smoking ribs. Grill is a rec tec 680. I've tried various methods but still haven't got my ribs where I want them. Smoke flavor and tenderness is there but the top layer of the ribs are tuff. Like a thin layer of leather. Once you bite through that their fine. I'm guessing...