phoenixk64•1d agoRising Star

Finally figured out why my ribs were always dry after 3 years of trying

I'd been cooking ribs at 225 for like 6 hours every time, thinking low and slow was the only way. Last weekend my neighbor came over and asked why my bark looked more like charcoal. He told me he runs his offset at 275-300 and only goes 4 hours. Tried it next day and the ribs actually stayed juicy. Has anyone else been stuck on the wrong temp for way too long?

3 comments

3 Comments

nelson.wren1d ago

Man my buddy Seth smoked ribs at 210 for like 10 hours before his dad finally set him straight.

the_brian23h ago

Did Seth's ribs actually turn out bad or was it more of a "this is how we always did it" pride thing? I feel like most people wouldn't even notice the difference past a certain point.

emma_wells831d ago

Happens all the time with guys and their smokers... everyone thinks they know better than the old timers. My neighbor spent three years drying out brisket before his grandpa finally showed him how to wrap it right. There's this whole pattern where people overthink simple stuff and make it way harder than it needs to be. Like with grills, with car repairs, with gardening... everybody's got their secret technique they learned from YouTube. But the real pros just go back to basics every time. It's kind of funny how we all have to learn the hard way first.