BOB wrote:
> Steve Calvin wrote:
>
>>I think that you'll be pleasantly surprised. As a start, I'd recommend
>>taking the membrane off of the bone side (another large debate)
>
>
> Ahhh, the debate begins...
> I don't remove the membrane

Yeah, I know. I do just 'cause I'm "fussy".

>
>>bone side up
>
>
> OK, I cook bone down, and the fire burns the membrane off. ;-)
> See? I just saved some time by not removing the membrane.

ahhh, the "dark side" speaks out. ;-) I've tried it both ways and it
made very little difference except I thought that I may have gotten a
bit better "bark" with the bones up. We like the "bark" so that's the
way I do 'em.

> Every time you open the cooker, you let out heat and add to the cooking time.
> Leave 'em alone!

I think that's one that everyone actually agrees on! (Gee, amazing...
ain't it? ;-) ) By "checking on them" too early or often you'll just
create temperature variations, which you don't really want.

>
>
>>BUT, it's *very* important to let them come to
>>room temperature before putting them on the cooker.
>
>
> No comment (OK, your advise is for a first time rib cooker!)

Yup. Experimentation is all part of the "game" right? But you need to
get a good reference point.

>
> Or no sauce at all. That's the absolute best way, *IF* you started with very
> good ribs.
> Again, they're done when their done. They can't tell time.

Absolutely true. I was just giving a "ball park" reference.

> What he said! (again)
> I've actually not disagreed with anything that Steve has posted, just added a
> different point of view (not necessarily better or worse)

And I'm certainly not gonna argue any of the points that you've
raised. Queing isn't a science it's more of an "art" that you need to
tune to suit what you like. It reminds me of the line from Butch
Cassidy and the Sundance Kid, "there ain't no rules in a knife fight!"
About the only one that I would take exception to would be boilin'
'em first. <shudder>

--
Steve

Experience is a wonderful thing. It enables you to recognize a mistake
when you make it again.