I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we've had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some blood drips on the lower two racks of ribs and makes for a bad appearance. This happens both on ribs we have just trimmed and store bought St. Louis ribs. We just put on rub before putting them on to cook. Do you have a solution for us? PS: Had a lot of fun watching you on the BBQ Showdown.Thanks,
Scott Watters, Fat Dad's Barbeque
Frankly that's one of the things I don't like about a small double decked cooker like that. You could try putting a small strip of foil where it will catch most of that, or at least redirect it.
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