Hey Art,
Why did you do the ribs down on the grid instead of hanging them? I just got my PBC unpacked the other day and haven't cooked on it yet. Have a rib recipe in mind using a new rub I've been working on.
BTW Myron's TV personality is somewhat contrived (but not totally). He's edgy and has a big ego but isn't a bad guy -- that's "reality TV" at its worst.
Hub
Burnt the juice out of them, the first time I hung a full rack. Split a couple of racks of Sam's loin packs on the hangers and they came out good, but needed to cook longer. Like the full rack on the grill, so I can gauge color and bend test. Also, I, usually, wrap ribs for competition. I can get three Louie slabs on that Hasty Bake, easily, and I only need six pieces for the box. Tried this latest sans wood chunks.(Used peach, previously) Tasted great with no "Burp BBQ" aftertaste. You know, I never thought I would ever be using Kingsford and go juice, but they work on this PBC!
Come cook with us at King's Mountain in April!
OD