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Old 06-29-2009, 10:48 AM   #11
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Remember to take notes so you can either reproduce your success in the future or avoid doing the same pitfalls each time. Practice really helps. Good luck.
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Old 07-03-2009, 01:38 PM   #12
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Remember: Gas grills have a lot of air flow through them. This will dry food out just as if it were in a clothes dryer. This is fine for grilling, which is a quick process compared to the hours of slow cooking for other foods, like ribs.

Wood smokers do not have the explosive gas component, so they can run with only as much air as it takes to keep the wood burning....which is not a lot. If they are well made there is not a lot of leakage from the outside, other than the lower damper and the stack damper, so they don't dry the food as much, and a water pan supplies sufficient moisture to keep things humid inside.

As far as temps are concerned, temps in the top of the cooker are usually a lot higher than the temps down on the rack. This varies with the amount of air that is flowing through the cooking chamber. Also if you have an offset cooker, the temps get colder the further away from the fire you go.





I have a remote thermometer that monitors both the cooker temps and the rack temps down on the rack.

If the food is a little crusty, wrap it up in foil with a little apple juce and let it bake for about 30 minutes, that will soften it up.
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Old 07-03-2009, 01:43 PM   #13
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Re: What did i do wrong?

Quote:
Originally Posted by shaebert
So it was my first time cooking a couple racks of baby back ribs on my gas grill. And they turned out very dry. I was wondering if you guys could help me out and tell me what it did wrong......

I started out putting a dry rub on the ribs. I put a metal pan underneath the grate that had the ribs on. I had that filled with water. I also i had a metal container of apple wood next to it. I cooked the ribs for 4 hours. I had to add more water once. I tried to keep the temp down but i couldnt get the apple wood to smoke unless id turn both of my 2 burners on. In the end the temp ranged from 225-300, but i kept it around 245 most of the time. I added sauce to it around the 2nd hour and continued to do so every 30 minutes or so. In the end the meat was not tender and very dry. It had a good flavor though.... So what did i do wrong? was it too hot, did i cook them too long? Did i just fail to cook them the right way?

Thanks for the Help
There's your answer right there. Real BBQ is cooked over a wood source. Try a WSM and you'll be quite pleased at the difference.
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Old 07-03-2009, 07:50 PM   #14
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Quote:
Originally Posted by BchrisL
Remember: Gas grills have a lot of air flow through them. This will dry food out just as if it were in a clothes dryer. This is fine for grilling, which is a quick process compared to the hours of slow cooking for other foods, like ribs.

Wood smokers do not have the explosive gas component, so they can run with only as much air as it takes to keep the wood burning....which is not a lot.......
Great post! Couldn't have said it better!
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