It all started out so good. Went -6- hours for the cook. Pit ran between 225 and 250. I heated up the mini-splits and kept the firebox lid open until the smoke let up and then closed the lid.
Enjoy the pics and then I will ask for help.
Everything looks good right? Wrong!! The ribs seemed dark to me everytime I went to spritz em with apple sauce. I figured that was from the wooster sauce and rub and the post oak I was using.
When I took them out, the undersides were burnt. Some of the tops of the ribs were crispy as well.
What gives??
Temps were never over 250. Ribs were on the far left side. I do remember that when the pit came up to temp and I put the ribs on the cooking grates they sizzled.
So here is what I think: for some reason the heat is too intense at grate level and I will get a heavy duty water pan to set in the bottom of the barrel to help with the heat burning the undersides of my food.
Help LTBBQ...help...whatcha think??