- May 7, 2007
- 132
- 10
Tonight I smoked a spare rib, trimmed to St Louis style and tips- The ribs were rubbery, and the tips were very tough and dry on the outside, and chewy inside- I used the 3-2-1 method, however I could not keep the GOSM under 260 without opening the door-
Is the hight temp the reason for the craptacular meal?
Is the hight temp the reason for the craptacular meal?