TodayI did baby back ribs in the AmeriQue. They were very good. Having come from a wood burner with an offset box, I generally smoked for several hours, trying to maintain roughly 300 degrees. This would render out almost all the fat. Today, 4 hours at 230 degrees. Tender and flavorful. Yet not much more than 3 table spoons of fat was rendered. I did have the ribs on the 3d shelf. Very tasty and moist but I wonder why the fat did not render. Any suggestions from you folks with experience would be appreciated. Thanks. Dave
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