Georgia Trail Riders Forum
OTHER INTERESTS => Grillin' & Chillin' => Topic started by: ranier1315 on July 10, 2016, 12:27:47 PM
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Anyone use this method for long slow kooks? My grill doesnt holds the heat like the green eggs so I gotta Try something for the low and slow kooks.
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I have not tried that method. Is that a ceramic grill? What brand of grill?
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Never tried that technique. Looks interesting.
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Yes its a king griller. The bucket helps keep the line of coals from falling and cross burning. Allowing for a controlled line of burning coals. So far I'm not sure about it. I'm having a hard time reaching 200*. Right now I'm wide open on the bottom and a 2 on the top just now at 180* if it holds as long s it took to get to temp it should be awesome.
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Well I'm pretty happy. 4.5 hours at 200* this was a test burn and I'm really happy. Now to cook some ribs tomorrow. 3-2-1 method for dinner tomorrow night. Wish me luck.
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Well I'm pretty happy. 4.5 hours at 200* this was a test burn and I'm really happy. Now to cook some ribs tomorrow. 3-2-1 method for dinner tomorrow night. Wish me luck.
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3 2 1 method never lets me down
I usually don't leave them wrapped for 2 full hours though..1 to 1.5 If you do, don't put too much liquid in the foil, the ribs can get mushy.
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Ok so like 3-1-1?
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Ok so like 3-1-1?
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Yes. Or 3-1.5-1.5 if you want to cook them 6 hours
5 hours at 250 and they are cooked and tasty. Many times I have put the ribs on at 250 and just left them in for 5 hours, never opening the grill. Good to go
That last hour, if you sauce your ribs, you can do that then.
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Great thanks for the tips.
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How did it come out?
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They we OK. I think I need some form of mop or I'm actually going to try to wrap for the last hour. The had a tough skin that took away from the meat. I really don't want the pressure cooked fall of the bone type ribs but I did want more tender than I got. The smoker worked flawlessly.
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They we OK. I think I need some form of mop or I'm actually going to try to wrap for the last hour. The had a tough skin that took away from the meat. I really don't want the pressure cooked fall of the bone type ribs but I did want more tender than I got. The smoker worked flawlessly.
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Did you remove the membrane from the back of the ribs?
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Yes.
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What could the tough skin be then? Too much direct heat scabbed it?
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Not sure. Don't think it was direct heat. Had diffuser and a pan if water between the fire and the ribs. I think just too dry a smoke. I'm going to try the apple juice/apple cider vinegar mop /spray next time. It's supposed to help with this very thing.
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