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@dancing james Thanks for the advice. Any reason for not using a slather? The recipes that I looked at suggested that it was useful for helping the dry rub to stick.
I may not wrap them in foil for the middle section of the cook next time, but rather baste them at least hourly and go a bit cooler for a bit longer. I had an errand to run this time, which meant that I had to leave it for a while. Measuring the temperature was a bit of a pain, I had to use a jam thermometer stuck through the vent in the lid, which meant I was actually getting a reading of the highest temperature throughout the whole volume. Any suggestion for a thermometer that can measure the temperature specifically at grill level?
ffm
they look pretty good, you have asked for some advice...
i'd generally start with just a dry rub
smoke is produced at lower temperatures - its a product of incomplete oxidisation so start with a lower temperature, and the smoke ring occurs early in the cooking process. after a couple of hours at low temperature you can then start to raise it a bit. my pit is only allowed up to 120C when cooking ribs.
when the core temperature hits the stall you can consider wrapping in foil (texas crutch). i tend to apply any sauce just at the end of cooking and caramelise gently.