Originally posted by jfmorris
View Post
I was able to get the front 2/3rds of the indirect side to 225, but the back third was hotter, so partway through I rotated the ribs so they cooked more evenly. It took a lot of fiddling with the left burner to get to a stable 225.
At the very end I turned the middle and right burners on their lowest setting and brushed on a little sauce. I let it sizzle for about 3 minutes per side then took the ribs off.
This was a 3 pound slab (including bones) and it took just over four hours from putting the ribs on the grill to taking them off, plus about 45 minutes fiddling to get the temperature right before putting the ribs on. Right now I just have a Thermopen thermometer which wasn't the greatest for measuring grill temps, so while I was cooking the ribs I ordered a Thermoworks Dot with the air probe and clip to make that part easier next time.
Leave a comment: