Post by BBQ Butcher on Dec 4, 2005 10:00:23 GMT -5
Will test out a new rib rack...pics later. These were rubbed with lemon juice, my rib rub and a shot of Smoked Paprika on the top. Wish these were good raw, I'm hongree already
Here is a pic of the rack/s (other one is being used) and the rods that hold the drip pan or pizza stone for the large.
Here is my set up in the Round Large. I was having brain pharts y'day and could not get the set-up that I wanted. I ended up taking out the firering and putting in the platesetter legs down. I then put a foil covered pan on the platesetter and the cooking grid on top of the pan. This is a tight fit for the Large (perfect for the Oval, even two of 'em), if it was just one inch shorter it would be perfect without screwing up the functionality.
Here they be...getting ready to cook at 250° with just a hunk of hickory and a load of B&B Lump (good stuff, btw)
This is after three hours with some fluctuation between 250-275°.
Ok...here is where I forgot I was taking pics After taking from the grill, I foiled them for 2 hours in the oven at 225°. I then put back on the cooking grid...flat w/no rib rack at 275° indirect for another hour, no saucing either. This pic is what was left after dinner last night. Nice smoke ring and ribs were done perfect...not 'falling off', but just a tug and the meat came away. Tender, juicy and even got a compliment from my brother-in-law!!!
Nice work, Tom. This rack would have no problem with BB's, St. Louis or reg spare ribs. Beef Ribs, too
Here is a pic of the rack/s (other one is being used) and the rods that hold the drip pan or pizza stone for the large.
Here is my set up in the Round Large. I was having brain pharts y'day and could not get the set-up that I wanted. I ended up taking out the firering and putting in the platesetter legs down. I then put a foil covered pan on the platesetter and the cooking grid on top of the pan. This is a tight fit for the Large (perfect for the Oval, even two of 'em), if it was just one inch shorter it would be perfect without screwing up the functionality.
Here they be...getting ready to cook at 250° with just a hunk of hickory and a load of B&B Lump (good stuff, btw)
This is after three hours with some fluctuation between 250-275°.
Ok...here is where I forgot I was taking pics After taking from the grill, I foiled them for 2 hours in the oven at 225°. I then put back on the cooking grid...flat w/no rib rack at 275° indirect for another hour, no saucing either. This pic is what was left after dinner last night. Nice smoke ring and ribs were done perfect...not 'falling off', but just a tug and the meat came away. Tender, juicy and even got a compliment from my brother-in-law!!!
Nice work, Tom. This rack would have no problem with BB's, St. Louis or reg spare ribs. Beef Ribs, too