I appreciate the obsession with temps, lighting method, but what happens when the "Rookie Cooker" does his thing? I give myself that name because when I cook on the PBC, I have learned I must act like I haven't a clue. I have chased lighting methods, temps, and other variables and screwed up more good food that way. So I quit doing that and have success all the time now.
This cook was the lighter fluid method of lighting and the lid put on at 13 minutes. The ribs use salt and some Meathead's Memphis Dust. The last hour they were glazed with some KC Masterpiece Sweet Honey and Molasses.
The cook took 6 hours. What gives? Watch the video. These were, without a doubt, the thickest BB ribs I have ever seen.
This cook was the lighter fluid method of lighting and the lid put on at 13 minutes. The ribs use salt and some Meathead's Memphis Dust. The last hour they were glazed with some KC Masterpiece Sweet Honey and Molasses.
The cook took 6 hours. What gives? Watch the video. These were, without a doubt, the thickest BB ribs I have ever seen.
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