Still learning...

[Joe K - Iowa]

Hi folks,
I've been reading lots of posts here, made one and I appreciate all the knowledge that is found here. It has helped me a lot.

Since my first post, I've have attempted two rib cooks on my OTS 22.5. Feel free to offer tips or suggestions from what you see below. I'm still learning, so there will be no offense taken.

Rib cook 1 ... a bit charred on the exterior but definitely eatable.

Rib cook 2 ... much happier with the final result. Still learning, but ended up with a dish I'd be happy to serve to guests.

Thanks for a great site folks. I'm now hooked on my charcoal and a bit frustrated I've waisted so many years with my gas grill.

(sorry to take you offsite with the links, but the sites were originally made for my Dad and Brother-in-law who both were responsible for introducing me to the Weber Kettle glory.)

 

[Jeff R]

They look good. Nice job using the kettle

 

[Bob Sample]

Nice ribs. Welcome to the addiction.

 

[Jeffery Link]

Looks good to me! the toothpick test between the bones works best for me when checking for tenderness, by the way I've done many high heat briskets on the kettle with the same setup as yours and they have all turned out great.

 

[JimH TX]

Learning is what's all about. I've been BBQing for 20 years and I'm still learning.

 

[Jon Des.]

I absolutely learn every cook, even after thousands of then. Practice makes perfect!

 

[David]

Don't worry about a little char, that's just dark bark. I don't foil because I want all the flavor I can get. I think your first cook was a little short of time but the second was longer and that makes for tenderer ribs, maybe not the foil. Try again with 5-6 hours without foil and see if you like the difference.........................d

 

[Michael G. (Canada Mike)]

Nice looking - from the size of the bones, they were sides?