Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: mezmoria on April 02, 2017, 08:33:00 PM
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Top vent 1/4 open
Bottom vent 1/4 open
outside temp - 60 and windy.
Lit Slow and Sear according to instructions but had to use a mini chimney due to wind. Used chimmney to get 12 coals burning strong and added back to Slow and Sear.
0. Dry brined ribs the night before with kosher salt.
1. Started cook at 12:30PM
2. Temp stayed at a solid 250 range for the first 1.5 hours
3. 1.5 hours - Temp dropped to 236
4. I opened the bottom vent slightly to increase temps. Waited 30 minutes for temp to increase.
5. 2 hours - Temp dropped to 232. I raked the coals slightly.
6. 2.5 hours - Temp back to 245
7. 3 hours I wrapped ribs in foil with brown sugar, honey and butter.
8. 5 hours the temp had dropped to 211. Ribs were done. I added BBQ sauce and placed back on grill unwrapped.
9. Raked coals to get temp up so the sauce would bake on.
10. Ribs turned out perfect!
Questions.
1. Am I giving too much thought about maintaining the perfect 250 temp? I would be easier if I could just leave it alone.
2. Are the temp drops normal?
Rub
(http://i1376.photobucket.com/albums/ah27/bartbright71/SnS-Ribs40217/IMG_2366_zpsv8moqt1a.jpg) (http://s1376.photobucket.com/user/bartbright71/media/SnS-Ribs40217/IMG_2366_zpsv8moqt1a.jpg.html)
Using binder clips to fix leaky Kettle Lid
(http://i1376.photobucket.com/albums/ah27/bartbright71/SnS-Ribs40217/IMG_2360_zpssgrapsaa.jpg) (http://s1376.photobucket.com/user/bartbright71/media/SnS-Ribs40217/IMG_2360_zpssgrapsaa.jpg.html)
3 hours into cook. Just before wrapping.
(http://i1376.photobucket.com/albums/ah27/bartbright71/SnS-Ribs40217/IMG_2362_zpseyyim2er.jpg) (http://s1376.photobucket.com/user/bartbright71/media/SnS-Ribs40217/IMG_2362_zpseyyim2er.jpg.html)
Ribs when I took them off.
(http://i1376.photobucket.com/albums/ah27/bartbright71/SnS-Ribs40217/IMG_2364_zpscydavtjq.jpg) (http://s1376.photobucket.com/user/bartbright71/media/SnS-Ribs40217/IMG_2364_zpscydavtjq.jpg.html)
Cut up
(http://i1376.photobucket.com/albums/ah27/bartbright71/SnS-Ribs40217/IMG_2365_zpsx330ppn2.jpg) (http://s1376.photobucket.com/user/bartbright71/media/SnS-Ribs40217/IMG_2365_zpsx330ppn2.jpg.html)
Little bit of work but they were the best ribs we have ever eaten!
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If that is you first try then I'm coming over for your next set cause I know there are gone :thumbup:
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Those are some killer looking ribs. Great job!
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Those are mighty fine looking bones....
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Awesome looking ribs!
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Thank you all for the positive encouragement!
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Thank you all for the positive encouragement!
thanks for the FOOD PORN !!!
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Outstanding! If and when I buy another Weber Kettle, the SnS is a given!
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Awesome! Nice lookin bones! :thumbup:
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Now that is a righteous plate of bones! Nicely done!
Art
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First, your ribs look fantastic! If you did that well with your first cook on the Slow 'N Sear, then you will have it down to a science in no time!
Questions.
1. Am I giving too much thought about maintaining the perfect 250 temp? I would be easier if I could just leave it alone.
2. Are the temp drops normal?
Yes, the temp drops are perfectly normal. Unless you know of some way of breaking the laws of thermodynamics, there is no such thing as maintaining any temp PERFECTLY. You can get as close as possible, especially with the aid of some devices, but a perfect steady temp? Nope, it just can't happen, so don't obsess about it.
What you want to do is shoot for an AVERAGE temp (which is what your home oven actually does when you set it), and do what you can to keep it within that range +/- 15° or so. In your case that means doing exactly what you did; occasionally adjusting the vent and/or occasionally raking the coals. Just remember every time you open the lid, you are loosing heat and the grill hill have to recover, so do this as little as possible.
Something you can get that will help automate that task for a Kettle is a "Tip Top Temp" vent regulator. It will help keep your temps as steady as possible by automatically adjusting the vent/air flow. Coupled with your "Slow 'N Sear", I think you'd be as close to set it and forget it as possible with a kettle.
Hope this helps!
Cliff
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Great ribs. I was also going to recommend the Tip Top Temp but Cliff beat me to it. It has a little learning curve but once you get used to it, you will love it.
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Great looking ribs
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Cliff, thank you for sharing your knowledge! I thought I had been over obsessing about the temps. It was kinda fun keeping the temps in range but wanted to make sure I had not done something wrong that caused the temps to drop.
This is such a great forum.. Thank you all!
Bart
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great lookin ribs!
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Here's another vote for the Tip Top Temp...once you learn how it works, you will be pretty close to set it and forget it!
B T W, The ribs look FANTASTIC! When I dream of the perfect ribs, they look like that.