3-2-1 is to much, my salt was to much and 2 hours wrapped is to much.. More like 45 min if you need them done faster. My Bull is starting to come around now that I have tossed the onboard meat probes ( I don't use them for ribs anyway). 4 1/2 to 5 hours on a full rack of spare ribs, pull the membrane, keep the salt down, wrap 45 minutes at most and cook at 250°. So my formula has now become 4 - .75 - .5 . 4 hour cook - 45 min wrapped (if needed) - 30 minutes carmelizing sauce. My smoke rings are looking awesome on long cooks.
The Bull is starting to pay off. I have found that my pellet smoker is subject to a radiant heat problem. The internal construction is so crowded and the heat / flame deflector is so close to the fire pot that it heats up and becomes a source of radiant heat that in turn heats the drip pan up and becomes a source of heat. This is why we have to put the fat cap down on some cooks. The next time I cook something with trimmings, I think I am going to lay the extra trimmings on top of the meat so that it can melt down into it.
So I want to thank and endorse those that say 3-2-1 is to much and that 2 hours wrapped is to much. Sorry no photos, I was hungry !!!
Anyway, just some Monday morning ramblings, stay safe, eat well and have a nice day.
The Bull is starting to pay off. I have found that my pellet smoker is subject to a radiant heat problem. The internal construction is so crowded and the heat / flame deflector is so close to the fire pot that it heats up and becomes a source of radiant heat that in turn heats the drip pan up and becomes a source of heat. This is why we have to put the fat cap down on some cooks. The next time I cook something with trimmings, I think I am going to lay the extra trimmings on top of the meat so that it can melt down into it.
So I want to thank and endorse those that say 3-2-1 is to much and that 2 hours wrapped is to much. Sorry no photos, I was hungry !!!
Anyway, just some Monday morning ramblings, stay safe, eat well and have a nice day.