Decided to brave the minus temps in the UK today and throw a load of different things on my 575 and see what happened.
It was all stuff taking up space in the freezer that I wanted to clear out to make room for a new delivery.
Tried a Korean glaze on the spares which tasted amazing.
I would probably factor in an extra 30/45 mins cook time for the ribs in the cold if I was to do it again.
It was only minus 6 but seemed to have an effect on the usual outcome.
by s1nner_88
3 Comments
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I used a mixture of:
Franklin brisket rub,
Chuds all purpose,
Goldies all purpose,
Home made Korean sauce,
Franklins bbq sauce
All cooked between 200 and 300 f over 5 to 6 hours.
nice variety and nice move w/ the asian flavor profile ribs.