anders
TVWBB Fan
Hi all,
I've been lurking here since I bought my 22.5" OTP some months ago, and finally decide to do some ribs properly. This was really my first attempt at low and slow, so I didn't expect much, more just a test to gain some experience.
Living in the south of France, I haven't actually managed to find any briquettes so using lump charcoal, I figured I needed something to put them in to keep them from spreading out in the bottom of the OTP and die out. Lack of a suitable coal basket I simply formed a collar of tinfoil (D: 7", H: 4") and filled it with unlit charcoal and them put a bunch of lit ones on top.
http://img214.imageshack.us/i/img0799w.jpg/
On with the ribs and down with the lid.
http://img137.imageshack.us/i/img0801wz.jpg/
Quite quickly I reached too high temperatures(?) (350) before I realized that I really have to fully close the bottom vent and almost also the lid vent (25% - 50% open). Keeping it that way, I managed to keep the temperature around 250 for four and a half hour, when it was ready to be devoured.
Having just been turned after three hours.
http://img841.imageshack.us/i/img0803y.jpg/
Finished, after four and a half hours.
http://img163.imageshack.us/i/img0804oy.jpg/
And devoured it was... simply the best ribs I've had, very juicy. The rub was more or less BRITU and the sauce was a simple mix of ketchup, chili sauce and honey. Simple but it worked.
http://img826.imageshack.us/i/img0807h.jpg/
I was very surprised about the heat output from the lump charcoal, considering I only used roughly half a Weber chimney unlit plus one third lit. No problems bringing the temperature up to 300 for the last half hour either, and still after dinner (T+5.5h), the temperature was still around 200.
I did keep an oven thermometer on the grate to be able to compare, and this one seemed to show that the temperature on the grate was roughly 10-20 degrees lower than the at the lid, so I need to keep that in mind in the future.
I've been lurking here since I bought my 22.5" OTP some months ago, and finally decide to do some ribs properly. This was really my first attempt at low and slow, so I didn't expect much, more just a test to gain some experience.
Living in the south of France, I haven't actually managed to find any briquettes so using lump charcoal, I figured I needed something to put them in to keep them from spreading out in the bottom of the OTP and die out. Lack of a suitable coal basket I simply formed a collar of tinfoil (D: 7", H: 4") and filled it with unlit charcoal and them put a bunch of lit ones on top.
http://img214.imageshack.us/i/img0799w.jpg/
On with the ribs and down with the lid.
http://img137.imageshack.us/i/img0801wz.jpg/
Quite quickly I reached too high temperatures(?) (350) before I realized that I really have to fully close the bottom vent and almost also the lid vent (25% - 50% open). Keeping it that way, I managed to keep the temperature around 250 for four and a half hour, when it was ready to be devoured.
Having just been turned after three hours.
http://img841.imageshack.us/i/img0803y.jpg/
Finished, after four and a half hours.
http://img163.imageshack.us/i/img0804oy.jpg/
And devoured it was... simply the best ribs I've had, very juicy. The rub was more or less BRITU and the sauce was a simple mix of ketchup, chili sauce and honey. Simple but it worked.
http://img826.imageshack.us/i/img0807h.jpg/
I was very surprised about the heat output from the lump charcoal, considering I only used roughly half a Weber chimney unlit plus one third lit. No problems bringing the temperature up to 300 for the last half hour either, and still after dinner (T+5.5h), the temperature was still around 200.
I did keep an oven thermometer on the grate to be able to compare, and this one seemed to show that the temperature on the grate was roughly 10-20 degrees lower than the at the lid, so I need to keep that in mind in the future.