Duwop wrote:
> 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.
>

HEY! You stole my recipe! Well, you forgot the liquid libations for
the chef though. ;-)