<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by R. Ryan:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
It's the quantity, or lack thereof. 30 lit and 30 unlit with an addition of 10 after the temps dropped ain't gonna make for stability or longevity. </div></BLOCKQUOTE>
Yes, thanks. I started with the Weber pdf manual chart for the 18.5 and a full rack of pork ribs, which is 50 coals for Kingsford I guess.
Now, it is chugging along steadilyy at 225 with all three vents open, has been that way a good while. I will keep an eye on coals with it wide open and feed more as needed, this time.
Also this first try my instinct is to wish I had not emplaced the bottom grill, which is not in use. The grill makes it harder to see and possibly replenish the bowl water. I better go find a flashlight.
I'm learning a lot and do appreciate the information and moral support. </div></BLOCKQUOTE>
I pulled the ribs off the Weber after four hours, looking like they could stand at least an hour more cooking. But temperature dropped too low and coals were diminished.
I put the ribs on a baking pan wrapped in foil, after applying a sauce, and put them in the kitchen oven for an hour at 325. Will add another hour at maybe 200 if still seems to need more cooking.
Rescued ribs. And a useful practice. Will be better prepared for the next try.