On Mar 23, 7:36*am, "Mark G7#9" > wrote:
> I've been doing ribs the "WSM Professor" way for 5 years now and just
> want to try something a bit different. My only complaint is that
> currently the ribs (I use Costco mostly) come out a bit dry,


Huhn, I'd have a damn difficult time drying out the full slabs they
sell. Are you trimming too much of the fat off?

Either that or you need to bring the temps down a tad. IMO ribs do
best between 225-250.
I've gotten some tougher/dryer results at 275+.

My secret recipe:
S&P to taste, oak lump charcoal, time+smoke+heat= good eats.


I figure I might as well share it this year.