With drums, you leave as is since the heat is coming from below. One thing I do suggest is watching your lower rack since it’s closer to the heat of you don’t have a diffuser plate.
It draws the moisture out, but after 2-3 hours the meat starts to pull that moisture back in drawing in the seasoning flavors with it. Might wanna take a meat science course....
Nice ribs and great store, I used to live close to this place and now in Denver..no such luck! KC is the bbq kingdom!
Great video and excellent looking rib. I'm going to practice this more this weekend.
Ribs looked delicious!
The seasoning is awesome.
What's your sauce to rib candy ratio?
Great video !!
Do you use the diffuser plate in comps for ribs ??
How about for other comp meats ??
Just got a drum so learning new techniques
Electric knife because any opportunity for a guy to use a power tool is a good day. Extra credit when used on smoked meat.
Looks great. I'm curious, did you burn-n-turn, rotate the grate or just let them cook on the grates, unchanged? Thanks!
With drums, you leave as is since the heat is coming from below. One thing I do suggest is watching your lower rack since it’s closer to the heat of you don’t have a diffuser plate.
What Brand is the electric knife. Thanks for the videos!
I'm sure its a good comp rib but thats way too sweet for my liking.
What was your total cook time, and do you not put the ribs back on the smoker to set the sauce?
It draws the moisture out, but after 2-3 hours the meat starts to pull that moisture back in drawing in the seasoning flavors with it. Might wanna take a meat science course....
You should as well
@@chadius6699lol 3 years later. Someone didn’t get enough attention huh?
G