So my beautiful wife got me a 26.75" kettle for my birthday. It showed up in the middle of the week so I had to wait until the weekend to break it in. And I had been in the mood for ribs for a while so I grabbed some St. Louis spares and some stuff to make sauce and it was ON!!
I obviously havent used this grill before so I was flying by the seat of my pants a bit on how much charcoal to use etc. I made a pile along one side, I'm guessing it would have been equivalent to a Weber chimney full. I included a few chunks of hickory. Then I lit maybe a quarter of a chimney. While the coals were getting hot I sprinkled on some rub. Once the coals were hot, I poured them on one end of my unlit pile. I've never really done it this way but I figured I didnt want to catch that whole pile at one time. I closed the lid and closed down the top and let the coals do their magic. Once it seemed like it was catching, I closed down the bottom vents to about 1/4" and the top a bit more. I watched the thermometer on the dome and it seemed to settle in at 300. Time to cook some ribs.
I was actually amazed that is stuck there so long. I cooked for over 5 hours and held the temp like it was a WSM. I realize the dome thermo is not the most accurate instrument but just like with the WSM's, I really am looking for the temp it likes to settle in at and learn hold it. Worked out perfectly.
I peeked at 2 hours but didnt see the color I wanted so I left them another hour. Then I wrapped them with some extra flavor and put them back. I have gone on record on this forum saying I dont wrap for more than an hour but after an hour, I wasnt seeing them pull back from the bone at all so I left them another 45 minutes. At that point, they were looking perfect. Unwrapped and put back on the grill to tighten up a little bit. My wife didnt want sauce so I only sauced one and let them go a bit longer and finally finished by flipping them over to the hot side for a minute or two. For some reason that seems to really add some magic.
Overall, I was surprised at how well the grill held temp. I think I could possible cook a little hotter but honestly, I've never cooked ribs this good. I'm pretty sure I have never eaten ribs this good. I am super critical of my cooking but I thought these were perfect.
Now some pictures.
The new addition.
Getting Happy!
Fresh off the grill.
On the plate.
I obviously havent used this grill before so I was flying by the seat of my pants a bit on how much charcoal to use etc. I made a pile along one side, I'm guessing it would have been equivalent to a Weber chimney full. I included a few chunks of hickory. Then I lit maybe a quarter of a chimney. While the coals were getting hot I sprinkled on some rub. Once the coals were hot, I poured them on one end of my unlit pile. I've never really done it this way but I figured I didnt want to catch that whole pile at one time. I closed the lid and closed down the top and let the coals do their magic. Once it seemed like it was catching, I closed down the bottom vents to about 1/4" and the top a bit more. I watched the thermometer on the dome and it seemed to settle in at 300. Time to cook some ribs.
I was actually amazed that is stuck there so long. I cooked for over 5 hours and held the temp like it was a WSM. I realize the dome thermo is not the most accurate instrument but just like with the WSM's, I really am looking for the temp it likes to settle in at and learn hold it. Worked out perfectly.
I peeked at 2 hours but didnt see the color I wanted so I left them another hour. Then I wrapped them with some extra flavor and put them back. I have gone on record on this forum saying I dont wrap for more than an hour but after an hour, I wasnt seeing them pull back from the bone at all so I left them another 45 minutes. At that point, they were looking perfect. Unwrapped and put back on the grill to tighten up a little bit. My wife didnt want sauce so I only sauced one and let them go a bit longer and finally finished by flipping them over to the hot side for a minute or two. For some reason that seems to really add some magic.
Overall, I was surprised at how well the grill held temp. I think I could possible cook a little hotter but honestly, I've never cooked ribs this good. I'm pretty sure I have never eaten ribs this good. I am super critical of my cooking but I thought these were perfect.
Now some pictures.
The new addition.
Getting Happy!
Fresh off the grill.
On the plate.
, hoping my wife wouldn't notice (she did, but I was able to stay out of her doghouse).
