smoked out 2 racks of baby back ribs yesterday in my Weber kettle + SNS; due to time constraints on my day, i really needed to nail down the session to 4 hrs so i idled the grill at 270 deg pretty much the whole time, and they came out damn near perfect ... it is so interesting about cuts of meat -- the longer rack was MUCH juicier/tender, and was the one closest to the charcoal basket ... the smaller one was further back, and although it was good, it wasn't as tender ... nevertheless, we laid waste to 'em quite well! LOL

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Last edited by BamaGuitarDude; 05/20/19 01:09 PM.

ALDeer physics: for every opinion, there's an equal & opposite opinion

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