On 9-Jul-2005, "Dave Bugg" > wrote:
> wrote:
>
> > Why would ribs turn out better cooked at higher temps and
> > faster times, than ones cooked lower and slower? Same type of ribs,
> > same store, and app. the same weight.
>
> Jim, ribs and brisket don't care what the temp is. The higher temps mean
> that you need to be far more vigilant, lest you over-caramelize the meat
> prior to the meat being tender. (Over-caramelization sounds SOOOO much
> better than burnt)
>
> --
> Dave
> Dave's Pit-Smoked Bar-B-Que
> http://davebbq.com/
I've been there and done that, but I wasn't witty enough to glamorize
the description. My wife had some pretty descriptive words for
them, but I don't care to share such words with the general public. As
for jimngin's complaint, he didn't describe very well just how they were
not up to par. Too dry, too smoky, not smoky enough, to tough, what?
I run my pit at 270° at the dome near the stack. It's 30° to 40° hotter
down by the firebox. Ribs I cooked down around 225° were essentially
comparabto to those I cook at 300° or better. (non of them last very
long).
--
The BrickŪ said that (The only person I have to beat is the person I am
right now. )
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