Quote:
Originally Posted by cabmando
Looks great! You went all in on the baked beans man!
Just a suggestion... lookup 2-2-1 ribs. 5 hours and they are done to perfection cooking at around 225-250. 2 hours on smoke, 2 hours in a foil wrap, 1 hour back on heat to firm up.
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I think I will try this next. Went to the 12 hours because --well, just because I had the time and wanted to experiment with low temps and long cooking times. It takes me 22 hours to do a brisket this way, but it comes out fantastic.
With ribs, it seems to be all about the heat and the rendering. Don't want them greasy, and don't want them to be pork jerky on a stick either.