Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[bregent]

'lack of smoke flavor' , could potentially result on any pellet grill, depending on what your expectations for smoke level are.

What I don't get is too dry.   Only dry ribs I ever had on any pellet grill, were ones that just didn't have much fat content.   I've made ribs on a variety of pellet grills, and I can't say that any one of them was any less juicy than the others were, hard to imagine anyway that the pellet grill itself could be to blame for such a issue.

I don't think the pellet grill is responsible for drying out the ribs, but I have noticed that the surface of ribs cooked on the pellet grill is dryer/tougher than those cooked on my kettle. I attribute this to airflow, but could be something else.

[pmillen]

Cook a rack of baby backs at 275° and don't open the grill until it hits the 3 hour mark.  Test for your desired tenderness and cook no more than 45 minutes more.  Report back on your results.  That should solve your tenderness issue.

I did two racks like this a couple of days ago.  I did three hours and then added 15 minutes to set the sauce.  They were good, but the bark was really tough.  That may have been due to the rub I used.  It was the first time I've used it and it may make more bark than we care for.  I monitored the pit temperature carefully with a FireBoard.  Its boiling water test checked out fine.

I'm going to do another run like this with a different rub.

[Bar-B-Lew]

If you have a rack that can sit above the grill grate, that may help reduce the amount of bark