Brian Worthey wrote:
I'm looking to try my hand at some ribs again this weekend. I've
got
down butts, chickens, and well, I think that's about it really, but
ribs never turn out just good like I think they should. My wife had
bought me these rib racks as presents recently and I haven't used
them yet. Any advantage to them other than being able to get more
ribs on your grill?

I used rib racks one time; didn't like the result. Tried the "roll em
and poke em with a skewer" trick too; still didn't like the result.
Finally went back to my old way of flat cookin em and added the trick
of cookin more earlier to wrap in Saran and towels to settle into the
cooler.


Also, the problem I run into with my ribs is that they dry out. I
don't think this is due to cooking at too high of heat, I always
have my temp between 230-250. Any tips? I had been considering
a mop of some sorts.

Dried out ribs at those temps? Only if ya had em directly over the
fire and they was them god awful, dinky ass loin ribs. I never had
spares dry out on me. It might just be the type of ribs ya trin to
cook up.
--
-frohe
Life is too short to be in a hurry