Joe Posted May 17, 2020 Share Posted May 17, 2020 (edited) Doing some Malcom Reed beef ribs today, think I started a little low on temp, I’ve not got a pit probe and the Weber thermometer is over the hot side, got one on order. Been at 225f for 7hrs, stalled for a good while at 150f. They’re wrapped in foil now, fingers crossed. Photo after 2 hours Edited May 17, 2020 by Joe 5 Quote Link to comment Share on other sites More sharing options...
Joe Posted May 17, 2020 Author Share Posted May 17, 2020 Turned out fairly good, lots of room for improvement but learned lots on this cook 1 Quote Link to comment Share on other sites More sharing options...
Kev Posted May 17, 2020 Share Posted May 17, 2020 Wow love the smoke ring, did you find the meat forgiving? Quote Link to comment Share on other sites More sharing options...
Joe Posted May 17, 2020 Author Share Posted May 17, 2020 (edited) 1 hour ago, Kev said: Wow love the smoke ring, did you find the meat forgiving? Very forgiving, I kept the temp around 230 ( maybe lower, Weber thermo is opposite vent so it’s over the fire rather than the meat) with a couple of spikes up to 275/280 after spritzing. Stalled at 150 after about 6 hours so wrapped in foil, took about 10 hours in total. Think I could’ve gone hotter and faster but I think the first few hours under cool smoke really set the smoke ring Edited May 17, 2020 by Joe 2 Quote Link to comment Share on other sites More sharing options...
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