The bbq photo & recipe thread
Discussion
digimeistter said:
Well my first foray into smoking ribs didn't go well
Cooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
Ribs can cope with a bit of excess heat, but they do need time.Cooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
The '321' method works well, often tweaked to the '311' method with the typical rib cuts we get (the American trim differently).
Three hours indirect, one or two hours wrapped in foil with a little juice, then an hour back unwrapped and indirect - basting regularly and given a blast direct to make lovely and sticky!
Should be falling off the bone.
Did really thick beef ribs with this technique (321) and they were fooking awesome...
Craikeybaby said:
Any tips for doing pizza on the Weber? I've got a pizza stone and have made the dough, so looking for tips on the actual cook.
Probably too late replying but , heat the stone to 500 , lightly oil base of pizza , add toppings and a sprinkle of olive oil , onto stone for 10 mins then eat , HTHdigimeistter said:
Well my first foray into smoking ribs didn't go well
Cooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
3.5 hours isn't long enough, at 250 they need about 6-7 hours, as mentioned previously 3-2-1 method is goodCooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
3 hours in the smoke and indirect heat
2 hours in foil with splash of apple juice or whatever you fancy
1 hour out of the foil indirect
Sushi said:
digimeistter said:
Well my first foray into smoking ribs didn't go well
Cooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
3.5 hours isn't long enough, at 250 they need about 6-7 hours, as mentioned previously 3-2-1 method is goodCooked them indirectly at around 250f for 3.5 hours , looked great on the outside but very tough and barely edible.
The only thing I can think I did wrong was put them on too early as the temp was around 350-400 for about an hour until I could get it down to 250ish
Any ideas?
3 hours in the smoke and indirect heat
2 hours in foil with splash of apple juice or whatever you fancy
1 hour out of the foil indirect
illmonkey said:
Usually I do a dirty steak, but saw this different method. It works well, saves the ash on the steak, but the chargrilled flavour isn't as strong. Still bloody good!
Even Louis got in on the action! He got a few small bits for being a good lad.
This for me is now the only way to cook a steak. My cast-iron griddle doesn't even get a look in any more! Even Louis got in on the action! He got a few small bits for being a good lad.
scottri said:
Chimney starter is good but just be careful on the thickeness of the steak you use. On a more generous cut its easy to end up with it over done on the outside and not cooked enough in the middle.
That piece is about an inch think. It seems to work out best for dirty or chimney steak. You get a nice colour and crunch to the fat, but a little bit of pink in the middle.Thanks for the advice on the ribs chaps, clearly lower and slower and longer is what I need to do.
Did some cracking ribs last night in a different way (cheated) cover ribs in Coca-Cola and slow cooked in oven for 2 hours at 140c, discard coca cola, marinated in home made BBQ sauce then refrigerated for an hour, finished on Barby
Gorgeous!
Did some cracking ribs last night in a different way (cheated) cover ribs in Coca-Cola and slow cooked in oven for 2 hours at 140c, discard coca cola, marinated in home made BBQ sauce then refrigerated for an hour, finished on Barby
Gorgeous!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff