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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I've done this a few times but it has been awhile. Dusted it off and going to Whole Foods and will get the ribs. As you'll see it is a Weber recipe which calls for using a gasser. I did this on my former Weber Silver. Yea, it been that long. I'm sure it would do fine on a Kettle or other grill. The result is fall off the bone tender and delicious. You won't regret it.
I've done this a few times but it has been awhile. Dusted it off and going to Whole Foods and will get the ribs. As you'll see it is a Weber recipe which calls for using a gasser. I did this on my former Weber Silver. Yea, it been that long. I'm sure it would do fine on a Kettle or other grill. The result is fall off the bone tender and delicious. You won't regret it.
For a smoker, you'd have to do the initial sere on something else, and your smoker would have to be able to reach what they are saying is medium hear (I guess that's 350 to 450 according to the recipe).
For a gasser, after you do the initial sere, shut the burners down on one side of the grill, and leave the other side on high enough to get the temp they're looking for.
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