I have a question about smoking ribs with indirect heat. Is the indirect side of the grill supposed to be about 225 or the entire grill to be about 225?
-
-
The indirect side, wherever the meat sits. You're essentially baking them with smoky air at 225 or whatever your desired cook temp is. -
Think we've asked this before...
Should.it be 225 at the back of the grill where it might be hottest, to the far side of the ribs where the ribs might be hotter, or thr front of the grill, where it might be cooler?
We've been placing the probe towards the back of the grate but would it make that big of a difference if pla ed elsewhere?
Reference: two zone with the probe placed on grate above the ribs, to the far away side of the ribs, or towards the hood opening side of the ribs? We will assume it shouldn't be probed between the heat and the ribsComment
-
Which grill are you referring to? I know in a kettle with a SnS the edges are hottest, the center of the indirect side is coolest.Originally posted by WillTravelForFood View Post
Thicker, taller meat (think a butt as compared to a rack of ribs) upward gets exponentially hotter so I will rotate/flip taller meats but not ribs. I will rotate wings around, edges to center, center to edges, etc. I try to opt for a decent average myself.
Remember, too much info can cause stress. You place too many probes all around and you won't be able to cook and enjoy it because you could worry about edges and hot spots that you never stressed about before. I would opt for a reasonable average in whichever cooker and whichever grate location is reasonable to cook on in your setup.Comment
Comment