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In Reply to: Re: Need help with spareribs.. posted by Gremlin Grill Pat on November 30, 2011 at 08:14:16:
We're still under a burn ban here in Austin and I'm smoking on a Weber Genesis gas grill -- using a coffee can with wood chunks to generate smoke -- holding the cooking temp between 225 and 250 with only the back burner on. Have had good results cooking briskets and butts this way, indirect on a rack that is over a drip pan. Will be my first rib cook on the gasser. Interesting what you guys say about no need to spray. I was planning to use a modified 3-2-1 method and will give that a try without spraying. Will probably be more like 3- 1 1/2- and 1 or as long as needed to finish. Frankly, I don't particularly care about the apple flavor added by spraying and I've always thought it washed off or diluted some of the spice rub, so cooking without it may come out closer to what I like. Thanks for your feed-back. Appreciate it.
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