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I have 4 St. Louis slabs on my offset and there is a wicked wind coming in. The draft blowing across the fire box was creating a suction. The fire kept trying to smother. So I turned the fire box around but the wind was blowing ASH up into the cook chamber. So i used a little redneck ingenuity...
Its taken me a long time and lots of experimenting to get my ribs to where they are what I consider "good". That temp is a crucial element. If you lost temp for periods then that could explain the ribs not being done.
Don't get too frustrated, I don't know of anyone that created the perfect...
I've done ribs for a couple years no foil. The cook times really vary and it seems like each slab is always different. Meaning , some cook longer than others to get the right amount of fat rendering/done. Recently, I've adopted the 321 method and my results are more consistent. Once you've tried...
I'm here in the Tennessee Valley, in pusuit of TBS and awesome BBQ! I've been burnin' wood now for about a year and love learning as much as I can about Smokin'. I've got a New Braunfels(Hondo) that I picked up from Academy last year. It's not the biggest or baddest pit out there but its been...
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