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So what can you do for the Bullseye if baby back ribs are a little dry?I assume this is for the Bullseye? It’s not necessary, but I usually do to avoid the drippings burning when they hit the drip pan.
Cook them on your RT 590 Stampede, it's more of a indirect type of heat.So what can you do for the Bullseye if baby back ribs are a little dry?
LOL for the Bullseye. I don't use my Stampede anymore. Love the Bullseye better.Cook them on your RT 590 Stampede, it's more of a indirect type of heat.
The Bullseye looks and from what I seen is great for hotter faster cooks for the slower lower temperature stuff you have a great grill the Stampede, roll that puppy out and give it some love, I bet it's feeling neglected.LOL for the Bullseye. I don't use my Stampede anymore. Love the Bullseye better.
LOL my Stampede puppy is cleaned up and staying put away unless I need it sometime for a big cook out. The Bullseye works great for ribs with the exception of needing a drip pan. I have cooked ribs on the Bullseye three times now. Twice they were just a little bit dry. I am sure it is operator error because I don't know what the hell I am doing. Just thought maybe there was a little trick to the trade to prevent dryness.The Bullseye looks and from what I seen is great for hotter faster cooks for the slower lower temperature stuff you have a great grill the Stampede, roll that puppy out and give it some love, I bet it's feeling neglected.
OK. And thanks to all your help in this here Forum.It might just be the ribs their all different and cook differently even if their form the same supplier.
My biggest cooking problem is the timing usually takes somewhat longer than I thought then I start to turn up the heat to get it done and keep the Mrs. happy. I have found starting the cooks early and putting in a warm cooler until served has given me better results.OK. And thanks to all your help in this here Forum.
I haven't cooked ribs since I adjusted the temp off set to +18. It was running too hot. That might be why my ribs were a little dry.My biggest cooking problem is the timing usually takes somewhat longer than I thought then I start to turn up the heat to get it done and keep the Mrs. happy. I have found starting the cooks early and putting in a warm cooler until served has given me better results.
Maybe give a call to recteqI haven't cooked ribs since I adjusted the temp off set to +18. It was running too hot. That might be why my ribs were a little dry.
Spritz with apple juice while they're cooking.So what can you do for the Bullseye if baby back ribs are a little dry?
What size drip pan & how much water? ThanksI have a bull and a bullseye, and find the direct heat of the 380 makes my low and slow cooks too fast/dry. I’ve started using a drip pan filled with water and it seems to turn the heat source into more of an indirect heat and ribs much better now.
if I’m making chicken I don’t use drip pan and it turns out great
Try the 3-2-1 method.So what can you do for the Bullseye if baby back ribs are a little dry?
Sorry, just saw this. For now I have an old rectangular drip pan that is about 12" x 8", and I fill up with a couple of inches of water (ie enough so it wont completely evaporate)What size drip pan & how much water? Thanks