BBQisLife

I'm a new owner with less than 4 months driving this beautiful 32BB beast and I am desperate need of advice from those with much more experience. Yesterday I cooked 3 lots of beef ribs with a smoked mac and cheese, each set of ribs was around 1.5kg (3.3 pounds). While the whole meal was delicious and all who ate went back for seconds I was confused with the cook and was hoping it would have been moister. I started the cook gradually bringing the cooker up to temp to make sure I didn't overshoot the temp and put the meat on when the lid thermometer showed around 110c (230f). This temp started to climb gradually so I closed the top & bottom gradually to keep the temps in what I thought was the right range. Things were going well and about 4 hours in the meat was at 74c (230f) and we wrapped each in butcher's paper and put them back in the bbq. This is when things got a little confusing for me. For the next 3 hours the meat temperature actually went down a few degrees, see meater graph shown. I played a little with the temp to kick it past the crutch but it just didn't respond. At around the 7 hour mark I wrapped the meat in foil over the butcher's paper and pushed the temp to 150c (230f) and the meat quickly continued to cook to the desired temp about an hour later. As I said the meat was delicious but was hoping it would have been moister. I am concerned the long cook may have dried it out too much. My questions are: Has anyone else experienced 3 hours of stall in their cooking of beef ribs? Should I have wrapped the meat in paper and foil earlier? When doing ribs in the weber kettle I used to double wrap and add beer and butter to keep it moist. I thought with KK's this was not required. Do you wrap and add beer/butter? Is there anything else I should have done here? Please share your wisdom so I can improve.

Hi everyone, After drooling over the KK's for more 10 years my wife has bought me a 32BB for my 50th birthday. The delivery process to Sydney was pretty straight forward and unpacking a breeze thanks to all the information online. After cooking 6 out of the last 7 meals since I unpacked it last week I am amazed how awesome the KK is. My wife is loving it because I always want to cook. So far I have cooked Sausage and onions (first cook to thank those who helped lift it up the stairs), chicken and veg, pulled pork (I have still to master temp control), beef fajitas, Steak with baked potatos and honey carrots, pizzas last night (need to fill the basket next time). I need to track down a rotisserie motor that fits the bracket and then I'll be doing some charcoal chicken. A big thank you to everyone on this forum, reading about all your cooks has made the move to KK better than I could have hoped.