JohanetteMeakin
New member
I'm hoping for any advice on how to improve my setup so that I can be more confidence in my slow-cooked ribs. I've done this a few times now and have gotten similar results:
My propane barbecue has three burners. I can get 225 degrees on the grill's temperature thing if I turn the leftmost burner on low (I know, that's not a good read - maybe that's the problem).
I use a big disposable aluminum casserole dish with a rack at the bottom and pour a thin coating of orange/apple juice on top. Place the rib rack on top of the rack. Wrap the entire item with aluminum foil.
I positioned it as far away from the "on" burner as possible, despite the fact that it is so large that it partially overhang the burner. The grill maintains a consistent temperature of 225 degrees throughout the cooking process. I'm attempting to raise the internal temperature of the ribs to 200 degrees.
What's occurred a few of times is that after about 4 hours, I'll take the ribs' temperature and see if they've reached 190 degrees. Okay, I think I'm getting there. Allow them to stay on for a bit longer. The temperature will then drop the following several times I check it. I just retrieved them after 7 hours and they were still in the 180 degree range.
Do you have any clue what's going on?
My propane barbecue has three burners. I can get 225 degrees on the grill's temperature thing if I turn the leftmost burner on low (I know, that's not a good read - maybe that's the problem).
I use a big disposable aluminum casserole dish with a rack at the bottom and pour a thin coating of orange/apple juice on top. Place the rib rack on top of the rack. Wrap the entire item with aluminum foil.
I positioned it as far away from the "on" burner as possible, despite the fact that it is so large that it partially overhang the burner. The grill maintains a consistent temperature of 225 degrees throughout the cooking process. I'm attempting to raise the internal temperature of the ribs to 200 degrees.
What's occurred a few of times is that after about 4 hours, I'll take the ribs' temperature and see if they've reached 190 degrees. Okay, I think I'm getting there. Allow them to stay on for a bit longer. The temperature will then drop the following several times I check it. I just retrieved them after 7 hours and they were still in the 180 degree range.
Do you have any clue what's going on?
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