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Recent content by dozer77
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Should I be using a heat deflector atop my coal basket on my UDS so the heat is more indirect for ribs, and pork butt? I see a lot of people using them, does it help regulate the temp and keep from temperature spikes?
I have a 55 gal uds, the last 5 attempts making ribs have been a failure. The meat is bright red inside, but the bark is perfect. The meat is chewy and tough, when I rip it off the bone the bone is even red but yet my thermo pen shows inside temp of meat at 200-205.
I tried the 4 hr hanging...
I have a 55 gal uds, the last 5 attempts making ribs have been a failure. The meat is bright red inside, but the bark is perfect. The meat is chewy and tough, when I rip it off the bone the bone is even red but yet my thermo pen shows inside temp of meat at 200-205.
I tried the 4 hr hanging...