JasonWilliams-CA
New member
Hey Folks!
I am really excited to do my first (first ever rib cook to be honest) on my kettle this Saturday. I picked up some baby back ribs today.
I am excited but have a touch of nervousness as well.
Was hoping to ask a few bits of advice.
grill setup - I was going to ask, I plan to use my charcoal baskets that came with my kettle. Should I use one of them, put to the side? Or should I use both, pushed to the sides and put the ribs in the middle? I am leaning towards just using one basket on the side but thought I would ask.
how many briquettes to use - Something I am trying to figure out. Between the number of briquettes to use in my chimney and the number in the grill. Is there soe tips/tricks/advice on how to do this?
Just to make sure I understand properly. I am going to put briquettes into the basket (not completely full, but to account for briquettes in chimney). When the chimney is ready, I put the hot briquettes in in the open spot in the basket?
Should I put a foil drip pan under the ribs with some water in it? Since I do not have a slow n seer, I was wondering if this might be a good alternative for moisture and catch the drippings.
From what I have read, about 275 degrees is a good spot for low and slow ribs. When the chimney is ready and I dump the briquettes in, I need to let the kettle come up to temp. Should my vents be fully open? Should I try to configure them a bit before? Was a little unclear.
I think that is for now.
I am really looking forward to this on Saturday.
I plan to take a lot of pics and post them when I am done.
Thank you again!
Jason
I am really excited to do my first (first ever rib cook to be honest) on my kettle this Saturday. I picked up some baby back ribs today.
I am excited but have a touch of nervousness as well.
Was hoping to ask a few bits of advice.
grill setup - I was going to ask, I plan to use my charcoal baskets that came with my kettle. Should I use one of them, put to the side? Or should I use both, pushed to the sides and put the ribs in the middle? I am leaning towards just using one basket on the side but thought I would ask.
how many briquettes to use - Something I am trying to figure out. Between the number of briquettes to use in my chimney and the number in the grill. Is there soe tips/tricks/advice on how to do this?
Just to make sure I understand properly. I am going to put briquettes into the basket (not completely full, but to account for briquettes in chimney). When the chimney is ready, I put the hot briquettes in in the open spot in the basket?
Should I put a foil drip pan under the ribs with some water in it? Since I do not have a slow n seer, I was wondering if this might be a good alternative for moisture and catch the drippings.
From what I have read, about 275 degrees is a good spot for low and slow ribs. When the chimney is ready and I dump the briquettes in, I need to let the kettle come up to temp. Should my vents be fully open? Should I try to configure them a bit before? Was a little unclear.
I think that is for now.
I am really looking forward to this on Saturday.
I plan to take a lot of pics and post them when I am done.
Thank you again!
Jason