I coated some beautiful meaty beef ribs in the house rub of paprika, onion powder, garlic powder, and chili powder. I set them on the egg at 250f.
After four hours of the temperature diving from 250f towards 200f, I coated them in barbecue sauce (KC Masterpiece), gave them a splash of red wine, and sealed them in foil. Back on to the egg for two more hours.
It was pretty dark outside, and they weren't quite done - but Dan declared them "done enough," stripped off the meat, chopped it up and ate it all. It had a lot of smoky barbecue flavor, but I'd prefer it to have gone another two hours to be falling apart tender.
I coated some beautiful meaty beef ribs in the house rub of paprika, onion powder, garlic powder, and chili powder. I set them on the egg at 250f.
After four hours of the temperature diving from 250f towards 200f, I coated them in barbecue sauce (KC Masterpiece), gave them a splash of red wine, and sealed them in foil. Back on to the egg for two more hours.
It was pretty dark outside, and they weren't quite done - but Dan declared them "done enough," stripped off the meat, chopped it up and ate it all. It had a lot of smoky barbecue flavor, but I'd prefer it to have gone another two hours to be falling apart tender.
