On 7-Mar-2011, Omelet > wrote:

> In article > ,
> "Brick" > wrote:
>
> > On 6-Mar-2011, Omelet > wrote:
> >
> > > In article > ,
> > > "Brick" > wrote:
> > >
> > > > On 4-Mar-2011, Omelet > wrote:
> >
> > . . .
> >
> > >
> > > Was the smoked stuff good? I've had problems with using pure mesquite
> > > making the smoke bitter. I prefer to mix it with post oak or
> > > hackberry...
> > > --
> > > Peace! Om
> >
> > There was no objectionable taste from the fire. The pitmaster knew
> > what he was doing and allowed plenty of airflow to keep the smoke
> > pure. I wasn't there when he started the fire, so I don't know what
> > he did about the "burning down" process. I did consider his ribs to
> > be a bit too dry. He messed around with the food a lot I thought.
> > He's a transplanted Texan though and I've heard that they like to
> > play with their food.
>
> <laughs> I'm actually pretty cautious about doing that. Messes too
> much with pit temp stability.
> --
> Peace! Om

That's what I think detracted from the quality of his ribs. Too much
drying time mixed in with the cooking time. I just ran a batch of my
own yesterday and had no such problem. My ribs are barely seasoned
with rub, but they're so succulent, it's difficult to stop eating them
before severe 'fullness' sets in. When fresh out of the pit, they don't
even need any side dishes.

On a humorous note, I set a few eggs to hardboil and forgot about
them. They actually exploded after the pan ran dry and decorated
the kitchen with quite dry egg debris. It was easy to sweep up, but
looked pretty funny. Scratch one batch of potato salad.

--
Brick(Too soon old and too late smart)