I stole the idea of placing my meat on top of a 1/2 foil pan with a baking rack on top ostensibly to help with 1) keeping the grill racks clean and 2) keeping the heat shield (pellet grill) clean. At my age, I don't need to prove anything by using all the old school methods and spend a lot of time cleaning up after a smoke. Ergo, that slight technique mod fit nicely into my lifetsyle.
I distinctly remember smoking a rack of ribs before this technique mod and it took about 6 hours at a temp setting of 225F. Yesterday, with the mod, I smoked another rack of ribs at the same 225F temp setting and after 8 hours I began to scratch my head. They just weren't fall-off-the-bone tender as the last time after only six hours. I began to ponder and concluded that the raised platform must be the reason for longer cooking time. (A 6:00 pm dinner time became a 9:00 pm dinner time, not that we mind eating late. It gives the cicadas and other noise makers time to quieten down and there are no flies around.)
Am I right about this? If so, how much do you compensate with the temp setting on a pellet grill to achieve the same outcome for about the same duration? Or, should I just buy more beer and accept the inevitable?
On another note, who else among us has tried both the Meat Church Honey Hog Hot rub AND the S. Raichlen pork rub recipe in his How to Grill book? I found that they were very similar in taste and spiciness (heat). I wouldn't walk across the street for the difference, just curious if others have done a similar comparison.
I distinctly remember smoking a rack of ribs before this technique mod and it took about 6 hours at a temp setting of 225F. Yesterday, with the mod, I smoked another rack of ribs at the same 225F temp setting and after 8 hours I began to scratch my head. They just weren't fall-off-the-bone tender as the last time after only six hours. I began to ponder and concluded that the raised platform must be the reason for longer cooking time. (A 6:00 pm dinner time became a 9:00 pm dinner time, not that we mind eating late. It gives the cicadas and other noise makers time to quieten down and there are no flies around.)
Am I right about this? If so, how much do you compensate with the temp setting on a pellet grill to achieve the same outcome for about the same duration? Or, should I just buy more beer and accept the inevitable?
On another note, who else among us has tried both the Meat Church Honey Hog Hot rub AND the S. Raichlen pork rub recipe in his How to Grill book? I found that they were very similar in taste and spiciness (heat). I wouldn't walk across the street for the difference, just curious if others have done a similar comparison.
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