Reply to "2nd. AmeriQue question...sorry to be pesty."

andyjMember

quote:
Originally posted by chefjeff:
The featured restaurant on the T.V. show where I got this from was called Memphis BBQ Company.....the gal from this show also does spare’s, but they go for a total of 6 hours.

That's Mellisa Cookston's restaurant, a top BBQ competitor. I've eaten there and the ribs are in fact VERY good.

But like Pags says, 10° isn't going to do much. I'm a rebel like Pags, I also smoke at 235. Also, if you're going to let the AQ go into hold mode, I'd check the doneness of the ribs first. Cookshacks hold heat very well and while the temp is slowly dropping, your ribs will continue to cook and you may very well end up with mushy overcooked ribs. Check out Smokin's Ribs 101 at the top of the Ribs Forum, lot of good info.

2/21/1412:32 PM

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