I have "seen" the light

[wavector]

I usually take them to 195 in about four hours (2-1-1 hickory, oak, pecan). I have developed a method that works for me and the quality of the ribs plays a big part in this. My selection of spares helps with this method of smoking. They turn out the same everytime.

 

[dropastone]

Hey all I'm newbie to this forum. I've been creeping around here for a few days and I like what I see as far as knowledge, techniques, and all the good info I've found here. I think I'll be lurking around for quite awhile.

With that said I was reading this thread and what really captured my attention was the sweat periods of ribs. So I did some digging on the subject and came across this site with this recipe Apple City Barbecue World Champion Ribs. Low and behold it was written by Mike Mills and Amy Mills Tunicliffe The sweat process is described in the second to last paragraph in the article. The artical can be found here. http://www.fabulousfoods.com/usa/article/125/19549

Just thought you and the other members would be interested.

Enjoy