Master of the Pit
- Joined May 12, 2013
Hello all. I just watched a DD&D show on BBQ places. Was a "fairly" new one for the U.K. but probably couple years old for the folks in the States. This person ( not Guy ) was saying he is smoking a rack of ribs at 225 for 12 hours. Now I won't argue methods of foil or no foil but if you can't smoke a rack of ribs in 6-8 hrs., give it up! What are the other 4-6 hrs. for? They spout so much CR$$ on these shows makes me wonder what we can believe, if anything. Another good one is low and slow wagyu brisket. WHY??? The whole purpose of low and slow is to make a cheap cut of beef REALLY excellent, tender and tasty. Wagyu beef is expensive BECAUSE it is extremely tender. Kind of like buying prime rib and grinding it for sausage or hamburger. These yoyos are making a fortune selling the public a pig in a poke. Am I way off here folks or do others find this to be true? Rant over.Keep smokin!