Jim Lampe
TVWBB 1-Star Olympian
after doing a rack of babybacks this past thursday, someone, i won't mention his name butt his initials are <span class="ev_code_GREY">george curtis </span>
, said my "setup is all wrong!"
Ok, I'm open to better ways, new ideas and coolWays to make my food more EETABLE!
Anyway, i follow his instructions by using only a third of the coal grate for charcoal and foiling the rest of the coal grate draping down from the food grate to rest on the coal grate.
I also, using the old three-wheeler, had one vent directly under the coal open a quarter way up wind and the other two vents closed. The lid vent open 100% over the meat down-wind. Also, i used less than half the charcoal i used thursday night (today, about 20 briqettes).
Ok, whatever. I wasn't gonna post tonight's cook cuz i'm tired and felt like a day away from the camera and computer. (Larry Wolfe knows what i'm talking about, although, he worked harder than i did
)
butt after eeting the ribs, here i am... posting the make-shift results.
This is a short clip of the finished ribs waiting for the taters and peppers to catch up.
Please note: I do not use foil to FOIL my ribs during a cook, only here to keep them from _________ (you fill in the blank.)
And the plated dinner.
could not decide which photo was better so you get both.
No sauce on these ribs, only Penzey's BBQ3000 rub.
VeryGoodTastyMeatyRibs!
A Very Special <span class="ev_code_GREY">Thank You</span> to george curtis for sharing his technique on smokin'up fine baby backs using a 3-wheeler Weber Kettle.
And Thank You to you for reading and watching this post.
Enjoy the evening!
Ok, I'm open to better ways, new ideas and coolWays to make my food more EETABLE!
Anyway, i follow his instructions by using only a third of the coal grate for charcoal and foiling the rest of the coal grate draping down from the food grate to rest on the coal grate.
I also, using the old three-wheeler, had one vent directly under the coal open a quarter way up wind and the other two vents closed. The lid vent open 100% over the meat down-wind. Also, i used less than half the charcoal i used thursday night (today, about 20 briqettes).
Ok, whatever. I wasn't gonna post tonight's cook cuz i'm tired and felt like a day away from the camera and computer. (Larry Wolfe knows what i'm talking about, although, he worked harder than i did
butt after eeting the ribs, here i am... posting the make-shift results.
This is a short clip of the finished ribs waiting for the taters and peppers to catch up.
Please note: I do not use foil to FOIL my ribs during a cook, only here to keep them from _________ (you fill in the blank.)
And the plated dinner.
could not decide which photo was better so you get both.
No sauce on these ribs, only Penzey's BBQ3000 rub.
VeryGoodTastyMeatyRibs!
A Very Special <span class="ev_code_GREY">Thank You</span> to george curtis for sharing his technique on smokin'up fine baby backs using a 3-wheeler Weber Kettle.
And Thank You to you for reading and watching this post.
Enjoy the evening!
