My latest BBQ disaster
Posted: 10 Jun 2013, 12:21
Hi all,
Well i got my 2 racks of ribs and dry rubbed them 2 hrs before i lit the Weber Kettle.
All going good to this point, so i lit the grill using the minion methed with 48 unlit briquets across the back of the kettle and 12 lit ones from the chimney starter at one end.
I put the 2 racks on the grill using the indirect cooking method with a drip pan of water underneath and put the lid on.
I struggled to keep the temprature down low enough until after an hour and a half i realised that it wanted to be at 225f not 125f
I opened the bottom vent to 1/4 and the temprature came upto 250f so i close the top vent to 3/4 open and it held a respectable 230f - 245f for the next 3 hours.
I spritsed the ribs with apple juice every hour and then basted them with my home made sauce and let it set on the ribs for the last half hour.
So all together the 2 racks of ribs had 4 1/2 hours slow low cooking and looked fantastic.
I took them off the grill cut them up and then onto the plate.
This is when the disaster became apparent!
Oh Oh, i hadn't allowed for the first hour and a halfs "cooking" at 125f and the ribs were rather tough and the bigger rack was actually rare verging on raw in the middle!!!!
At least i got to eat the surface of them and the flavour was fab but had to throw the rest due to it being 10 oclock at night and not even enough time to finish them in the oven.
There is a plus side to this though, i now know how to controll my grill temps for low and slow and i also know that my rub only needs a couple of hours to do it's thing.
So here's to next time, surely i must be due a good one, what else can i do wrong!
Well i got my 2 racks of ribs and dry rubbed them 2 hrs before i lit the Weber Kettle.
All going good to this point, so i lit the grill using the minion methed with 48 unlit briquets across the back of the kettle and 12 lit ones from the chimney starter at one end.
I put the 2 racks on the grill using the indirect cooking method with a drip pan of water underneath and put the lid on.
I struggled to keep the temprature down low enough until after an hour and a half i realised that it wanted to be at 225f not 125f
I opened the bottom vent to 1/4 and the temprature came upto 250f so i close the top vent to 3/4 open and it held a respectable 230f - 245f for the next 3 hours.
I spritsed the ribs with apple juice every hour and then basted them with my home made sauce and let it set on the ribs for the last half hour.
So all together the 2 racks of ribs had 4 1/2 hours slow low cooking and looked fantastic.
I took them off the grill cut them up and then onto the plate.
This is when the disaster became apparent!
Oh Oh, i hadn't allowed for the first hour and a halfs "cooking" at 125f and the ribs were rather tough and the bigger rack was actually rare verging on raw in the middle!!!!
At least i got to eat the surface of them and the flavour was fab but had to throw the rest due to it being 10 oclock at night and not even enough time to finish them in the oven.
There is a plus side to this though, i now know how to controll my grill temps for low and slow and i also know that my rub only needs a couple of hours to do it's thing.
So here's to next time, surely i must be due a good one, what else can i do wrong!
