British BBQ Society Forums

Thanks JEC, RobinC, I will get my thermometer off the lid and see how it is in boiling water. If it's off can it be adjusted?

Thinking about where it was when I was cooking the chicken, it would have been in the middle right over the indirect area, I had the coals on left and right sides.

Keith, watched Toby's rib video just now, and he makes it looks surprisingly easy. I will be attempting that, maybe this weekend! What's the deal with foiling ribs mid cook? Nothing about that on Toby's vid but lots of the American folk seem to do that. Is it because Toby was cooking baby backs rather than spare ribs?

Cheers,
Paul

If the thermometer is off there isn't anyway to recalibrate it. If its off by lots then maybe give Weber a call, my experience is that there customer service is very good. If it's there or there abouts then don't worry about it.

Foiling ribs mid cook is fine. Tends to shorten the cook time and is one way of keeping them moist. Me personally when cooking baby backs I tend to cook at around 300f. Cook uncovered for 90 mins ish or until I like the colour of them, foil for 2 hours ish then unwrap to firm up possibly with a glaze, total cook time circa 4 hours. You will find alsorts of different permuations for ribs with foiling, when to foil and when to unfoil. Only thing I can say is experiment and find out what gives you consistent results that you are happy with.

I checked my lid thermometer in boiling water, only read about 65 degrees! so going to get onto weber and hopefully get a replacement.

Got some baby back ribs for this weekend, we've got the weather at last!!!

Apparantly it's not just Stevenage that's got the good weather