OK. Wish me luck.. (unattended cook)

[Phil L.]

went home at lunch like i posted about attempting yesterday, put three ribs on at 2:00 after the temp had settled at 275.. wont be home from work till 5:00.

fingers crossed.

pic is before i put in the wood..

 

[George Curtis]

should be ok, thats just three hours.

 

[Phil Perrin]

You can do it Phil!

 

[Michael C.]

Wow, very cool, Can't wait to see the final pics

 

[Phil L.]

ok.. came home and the ribs were still not done!!! the temp dropped to 200..

had to take them off the grill cause it was raining here in socal, they are just about to come out of the oven.. they look good though..

oh well, at least i didnt burn them

 

[Phil L.]

BTW, the steven raichlen rib rack combo with the Cast Iron grates dont work.. the lid does not shut properly.. i had to set a heavy weight on top of the lid for it to stay shut..


i'm not sure if it would even fit if i had the normal weber grate,

 

[JSMcdowell]

I was about to ask how you were liking the rack. I got the same one for my birthday but haven't put it to use yet. I definitely like the construction better than most.

 

[Anthony Martino]

Not a huge fame of racks I like to lay flat if possible bone side down. that said they look pretty yummy

 

[Mike Hawkins]

Hey Phil, I also have that rack and found it works best in the middle of the grate and putting the coals on both sides. Works good that way for indirect heat needed for ribs and using the rack. Another option is using the ring that comes with the kettle rotisserie, provides a bunch of height - great for turkeys also. Hope this helps, the ribs look good - enjoy.