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Top Shelf ?
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Smokin Stevie





Joined: 17 Jul 2010
Posts: 41


Location: Edgerton, Ohio

Post Post subject: Top Shelf ?  Reply with quote

Cooking on the top shelf does your meat get done faster or burn on the top shelf ? I had some spare ribs on the top shelf and seems like they got burnt up. Any advice on cooking on the top shelf will be greatly appreciated. Thanks Sad
Post Posted: Tue Aug 17, 2010 12:51 pm 
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workoutchamp
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the top shelf should not be any different than any other spot.  I do know that on my 84, there is no difference.  On my 108, the top shelf all the way to the left (reversing flow end), it can run a bit warmer - but not 'burnt up' warmer.

I would venture to say it is not the top shelf but maybe a run away temp or extended time.

What kind of ribs are they and how long did you do your ribs?
Post Posted: Tue Aug 17, 2010 12:56 pm 
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Smokin Stevie





Joined: 17 Jul 2010
Posts: 41


Location: Edgerton, Ohio

Post Post subject: Top Shelf Reply with quote

Champ,
They were spare ribs. 3 2 1 method. They turned out Black n Dried out Tough. Not sure what went wrong ? Babybacks on lower shelf 4 hours No Foil turned out awesome juicy n tender looked great. I don't use the same method on the spares cause I want the babybacks to Stand Out. Or should I use the same method on both ? I did do some spare that way last week and they turned out and looked like the babys, I just don't care for the texture of the spares compared to the babys.
Post Posted: Tue Aug 17, 2010 3:08 pm 
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workoutchamp
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Stevie,

I do all my ribs the same - 3-2-1.  Actually I foil everything, so you could say I do most everything that way.

at 225-250, the 3, 2, 1 is the best way in the Lang.

Is your rig level?  Muy Importante (very important to you gringos).   Very Happy
Post Posted: Tue Aug 17, 2010 3:12 pm 
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workoutchamp
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Stevie,

go to our website to see some images and videos.  http://bbqlexington.com/
Post Posted: Tue Aug 17, 2010 3:15 pm 
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workoutchamp
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this is what thye are supposed to look like -
open foil to carmelize


making the boxes - got the biggest, baddest ribs ready

Getting some good tips from a big time pro.
Post Posted: Tue Aug 17, 2010 3:26 pm 
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workoutchamp
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Stevie,

I have been sitting here thinking - the only thing is I bet you weren't level (or nose up just a bit).

What rig do you have?
Post Posted: Tue Aug 17, 2010 3:28 pm 
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Smokin Stevie





Joined: 17 Jul 2010
Posts: 41


Location: Edgerton, Ohio

Post Post subject: Reply with quote

Champ,
I have the 84 Original 3rd Gen. I do have the front elevated up a bit to make the temp level front 2 back. When I did the spares and babys with the same rub and other things I do they looked like yours. Nice glaze look and juicy, with no foil. I guess I'll do them both the same and customers can take their pick, both will have same flavor profile just different meat texture. Appreciate your help. Back to level Tom from Lang told me to level pit then raise it a bubble up and roll with it temps will run even front to back. Just following his instructions.
Post Posted: Tue Aug 17, 2010 3:56 pm 
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workoutchamp
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They will know better than any of us - however, having three of these, each one has its own personality.  I would level it, then do two full cranks nose up and retry.

If you need someone to taste test, let me know - I'll bring the beer.   Laughing
Post Posted: Tue Aug 17, 2010 4:06 pm 
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Smokin Stevie





Joined: 17 Jul 2010
Posts: 41


Location: Edgerton, Ohio

Post Post subject: Sounds Good ! Reply with quote

Champ,

We are about 6 hours apart. In fact you are halfway from my home here in Georgia to where I was born and raised in Ohio. Beer 4 you Jack 4 me. Sounds good. Do you wrap ur butts 2 ? I've done them both ways. If I need to keep the pork in warmers for hours on end I like to have them in disposable pans so to collect the juice so I can add to the pork when the warmer dries it out. Servin right away I think wouldn't need all that juice or am I Wrong ? Thanks.

Post Posted: Tue Aug 17, 2010 4:27 pm 
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