Archive for May 13th, 2007
BBQ ribs problem
Dear Bill,
I have a problem that I hope you can help me with. A few months ago I
downloaded your barbecue book, which I found to be very helpful. I also
subscribe to your email newsletter.
My problem is that, after some initial success, my pork ribs have
recently been turning out very badly. I use a barrel smoker with a
separate fire box, try and maintain a steady temperature of around 223
degrees F and follow your instructions as to time, etc. very carefully.
no matter what I seem to do the ribs turn out tough on the outside and
mushy on the inside. I monitor the temperature of the smoker with a
thermometer mounted through a hole on the cover.
I’m getting tired of throwing away good meat. Any advice you could
provide would be most welcome.
Regards,
Ron
