Originally Posted by Cliff H.
Boy would I like to tell a fib right now. The best that I can say and live with myself is "Needs Improvement".
We cooked these ribs without foiling, on a pit that I haven't cooked on in many years with one ET-73 at each end of the pit to see how well the heat would maintain. "Thanks Mom" :biggrin:
The pit held heat good after a two hour warm up.
The flavor and color was good but the ribs could have cooked another hour or a better option would have been 3-2-1. The meat was a little tough. They would have taken home 0 trophies in a neighborhood comp.
Me on the right and brother Brex on the left.
Brex and I are hoping for a better cook tomorrow. =P~
Cliff, there ain't no trophies or money to be won on this board.
Describe your problems and the guys here will help you with
corrections. I come here to learn, and I can't learn if I say everything
I cook is great. Some of the worst stuff I've ever made is by
experimenting, but there's so much good advice here, I don't
usually make the same mistake twice! Enjoy the journey my friend.