Rib time.

[fzxdoc]

Sometimes that just happens, Clark. Be sure to watch the temp when you have the lid cracked because it can really get away from you. Also, make sure you re-seat the lid well each time you open it. Even the smallest opening will cause the temp to continue to rise.

Once the temp gets up to 340-360 deg F or so (that's the temp that works for me), reseat the lid and you should have a pretty stable temp for those ribs.

Keep us posted as your cook progresses and if you can, post photos of the end result. I'm sure it'll be great!

Kathryn

[Clarkgriswald]

Well I started. I didn't let the coals get hot enough before I put the meat on. Need the to let them ash over more. The coals were in the chimney for 20 minutes so I don't know what I did wrong. So I cracked the lid and the temp is rising now.

[David Parrish]

Good luck CGW. Keep us posted. WIth pics!

[Clarkgriswald]

Lmao you are correct

[Clarkgriswald]

Good luck Clark, Cant wait to hear your results.
IMO whats the worst that can happen, pork jerky?
When it comes to real BBQ its all good,Savor The Flavor!

Pork jerky sounds good too!

I just need to find a really good sauce to use for now until I make my own. There are so many out there.

[bep35]

Don't worry Clark, BBQ is like sex. When it's good it's really good and when it's bad, it's still pretty good!

[Powersmoke_80]

Good luck Clark, Cant wait to hear your results.
IMO whats the worst that can happen, pork jerky?
When it comes to real BBQ its all good,Savor The Flavor!

[Clarkgriswald]

Thanks guys. Today is the day!

[Huskee]

Lol @ Martin. 'I have the strange feeling I've never done this before...'

[Huskee]

I'll echo the above with using the bend test. When it cracks when bent with tongs, not a TINY crack, but well before a break-in-half crack, they're ready! A good, decent, medium crack.

[(Martin)]

Or Vuja'de..."the feeling you haven't been someplace before."

[Jon Solberg]

Thats the spirit Clark! FEEL THE FEAR and do it anyway. BBQ has its ups and downs. Its about trial and error till you know that you can deliver a product to be proud of no matter what.

MAN I love cooking. just sayin

[Clarkgriswald]

Thank you everyone for your help and support. I just want them to turn out so I don't get discouraged if they don't. I know it's trial and error and I will figure it out.

[Jon Solberg]

No it just "Déjà vu all over again"

[David Parrish]

Hey Clark have you seen this from Meathead on how to tell when ribs are done?

http://amazingribs.com/tips_and_technique/are_they_ready.html

I'm a big fan of the bend method.

I would have SWORN I'd posted this exact same quote earlier. Maybe I did to a different thread? I may be losing it.