Adventureman82 Posted April 9, 2019 Report Share Posted April 9, 2019 Did some ribs the other night with hickory chunks and apple juice in the drip pan. 275 for 4 hours was barely enough time. Next time I do them for at least 6 hours. Sent from my SM-G892A using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2019 Report Share Posted April 9, 2019 Adventureman, those ribs look beautiful. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 9, 2019 Report Share Posted April 9, 2019 Here's a KK tip for you - you don't need the apple juice in the drip tray. The KK retains moisture so well that you don't need it and you're probably just steaming your ribs with it. Confession - I'm not a big fan of 3-2-1 style ribs. Simple, dry rub and smoke for me. YMMV 3 Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 9, 2019 Report Share Posted April 9, 2019 Another KK tip.. Never use time as an indication of when something is done.. For ribs I do the bounce test and wait for first signs of meat tearing. I lift the rack from the end and gently bounce it.. if it's stiff cook more.. when you first see the meat flex and start to tear or tear pull, wrap. put in a cooler for a rest. If it falls apart and breaks.. it's cooked more than I like and will be more like eating baby food or stew. I prefer my ribs to have some "bite" / "chew"... 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 9, 2019 Report Share Posted April 9, 2019 A picture = 1000 words. 3 Quote Link to comment Share on other sites More sharing options...
El Pescador Posted April 10, 2019 Report Share Posted April 10, 2019 Good looking ribs, @Adventureman82! 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted April 10, 2019 Report Share Posted April 10, 2019 looks very tasty great job. like tony said you dont need any liquid in a pan in a kk. i am not a fan of wrapping 2 Quote Link to comment Share on other sites More sharing options...
