jasondk, Welcome to The Pit! You are Now Enrolled in the BBQ Univ.! Attendance is Mandatory!
You might want to take the Advanced Coarses judging by Your Pics!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
I learned how to do ribs on a gasser as well. They were my first real BBQ. As far as getting them right all the time, I had that same problem, but somewhere along the line they got real consistent. What I did was dropped a lot of the complicated stuff, like wrapping in foil and adding honey and spritzing with apple juice, and even dry brining; all I do is pull the membrane, apply the rub, and bbq @250* until they crack when lifted with tongs. For ribs I prefer the kettle with S&S over the BGE.
If you go sticks, you most likely won't have any problems. Rub + cook = ribs.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A belated welcome to The Pit jasondk! What a great intro! Now I feel like if I met you in person we'd have very little catch up on! Lol. We're happy to have you here. Stickburning is fun....at least if it sounds fun, it will be fun. It doesn't sound fun to everyone. If you ever get one and need a hand there are a few here who can help you as needed. All cookers can make magic happen with meat, when armed with Meathead's years of experience and experiments, and other accurate knowledge. Plus, add to that the good folks here in The Pit and you're good to go! We look forward to more from you.
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