Did some ribs yesterday, modified 3-2-1, my last stage was 15 minutes at 400 to “finish” them. The outside layer was like jerky but the meat under that was perfect. What might cause this?
Ok, so I get Jeff’s newsletter and this week he offered up a new twist to ribs, wondered if anyone has tried this...
basically cut the ribs BEFORE COOKING in such a way where you leave meat on every other rib. Means the alternate bones can be used for stock, but gives really meaty portions. I’m...
This sounds like a fabulous process, thanks for the detail. I’ve done I rack on my stampede and found the bark to be almost like Jerky. Is there a step I’m missing that would give me a more chewable outside layer?
Anyone have any idea why RT did not put a chimney on the Stampede? Mine is on my uncovered deck, hopper in the back would have an accessibility issue as well. Love me my new 590!
Ok guys, you’re concerning me! I don’t have my Stampede yet (this Thursday, I hope!) but I don’t want a second grill. I’ve watched videos on steaks, it looks like results grilling on the sear plates at high temp will work. Have I misread something?