Whats on the Grill or Smoker?

[bikemike]

View attachment 69935
Start with lump charcoal and cherry wood

I love that hardwood charcoal I should get some more soon

 

[T.Roller]

I do meat side up if the membrane is on the back side. Ima bout 2 check the temp of ribs n hopefully glaze em soon

I cut mine off so meat side down?

 

[bikemike]

I cut mine off so meat side down?

Not shure when it comes to a oven. If it's not fire Im not cookin

 

[T.Roller]

Had to add more chips about 20 mins ago.

 

[bikemike]

about 180 temp time to pull the foil

 

[Deets066]

I use a stone divider for indirect cooking, I also put a foil pan on top of the stone with a little water in it.



Ribs are on, I like the rib rack

 

[bikemike]

Had to add more chips about 20 mins ago. View attachment 69938

Looks great

 

[bikemike]

View attachment 69939


I use a stone divider for indirect cooking, I also put a foil pan on top of the stone with a little water in it.

View attachment 69941

Ribs are on, I like the rib rack

I want to get a rack some much more room saved. Looks great

 

[T.Roller]

I gotta get me another propane tank so I have a backup. If I had one I would've cooked these the entire time on the grill. They are in the oven now at 225

 

[Deets066]

Before I got my Saffire/ egg. I used to put em in the oven on 300, then pull em off and grill em and burn a little BBQ on em.
They were good like that but I like em way better this way

 

[srb08]

speaking of pig ribs do you guys pull that white membrane off the back ?

Yes

 

[srb08]

I'm about to pull these off the grill. Should I leave them uncovered in the oven? Also meaty side up or down?

Meat side up.
No need to cover at 225*.
I've wrapped slabs after grilling and before putting in the oven but honestly don't think it's necessary.

 

[T.Roller]

Meat side up.
No need to cover at 225*.
I've wrapped slabs after grilling and before putting in the oven but honestly don't think it's necessary.

10 4 I'll have to flip mine

 

[srb08]

I cut mine off so meat side down?

Meat side up.

 

[bikemike]

 

[T.Roller]

View attachment 69943 View attachment 69944

Looks awesome!

 

[T.Roller]

Should I throw more chips on when I throw it back on the grill to put sauce on?

 

[srb08]

Cool Ive had some say don't do it or what the hell are you doing you need that on there. Do you guys go for the pull off the bone style or the bite and jerk style?

A properly cooked rib should have a little snap when you bite into it but the meat should pull off the bone with little effort. If you can pull the bone out of the meat with no effort, they're over cooked.

 

[srb08]

Had to add more chips about 20 mins ago. View attachment 69938

Looking good!

 

[srb08]

Should I throw more chips on when I throw it back on the grill to put sauce on?

Probably don't need to. You've got good smoke on them.