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In Reply to: ribs - no foil - help? posted by Dan B. on September 01, 2011 at 08:15:09:
Simples as 1-2-3. Open, rub, and throw on pit. 50 racks of spares will give you plently of moisture in pit. At 220-225* may take about 6-7 hours. Check about 4 hours in as you may need to rotate a few as some may be ahead of others. Will have a different texture then the steamed rib. Test for doneness by slighty pulling to bones apart in middle of rack apart. When they start to pull apartan inch or so they good to go. Great "throw-down" rib and your crowd will love them.
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