New Braunfels Black Diamond Barbecue Smoker Help

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ozzy4

Newbie
Original poster
Aug 19, 2007
1
10
Can't seem to get my babyback ribs from not to drying out after 2 1/2 to 3 hours at 200-220 degrees. Even added a water pan. Anyone have a good system for this smoker? Don't want to use foil, but will if that is the only way.

Help Please
 
Ozzy4, welcome to the forum. We're glad you're here.

Do you have a thermometer at the grate level where the ribs are? Oftentimes the thermometers that came with the smoker are inaccurate. You can them fairly cheap at Lowe's or Academy Sports.
 
Sure don't seem like they should be dry at that temp and for that length of time. Must be some thing else going on. Are your sure your temp gauges are accurate? Are they on the same level as the meat? Also, try sprayin with apple juice or what ever suits ya. Good luck.
biggrin.gif
Terry
 
Also, are you spraying your ribs during the smoke with a mop sauce at least once every hour?
 
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