Gonna do some oven ribs tomorrow.

[Mosca]

Mostly because I don't want to uncover the BGE, set up and tend the fire, then monitor it for 5 hours, then close it down, wait for it to cool, clean it up, and re-cover it, all in 15* weather.

I might sous vide the ribs. Not sure yet.

I have a smoky rub and a smoky sauce I can use, so there's that. I will report.

[Skip]

Ribs sound good. Keep us posted on how they turn out. SV sounds interesting.

[EdF]

My wife did a real nice rack of baby backs in the oven the other night. Sometimes, you just don't feel up to it.

[Spinaker]

C'Mon man!! I'm doing a cold weather cook tomorrow. Starting temp in the AM will be a balmy -9 F. But its supposed to warm up to 6 F through out the day.


No, I am crazy. I totally get why your cooking indoors. Good luck man!! Looking forward to the results.

[Mosca]

It's the taking of the cover, cleaning the guts of the BGE, and replacing a stiff cover that I resist...

[EdF]

That's kind of where I'm coming from too - the bits and pieces around the cook in the cold. But hey, I'm getting old. ;-)

[Paul299]

I did Meathead 's indoor rib recipe over Christmas and they turned out great. Let us know how you get on.

[Skip]

Pork chops going in the crock pot in an hour at our house. My youngest's 30th Birthday today!! I need to learn some crock pot skills too.

[LA Pork Butt]

Seventeen is my low, but the BGE was set to cook before the temperature dropped, and I didn't have to take off the cover. Maybe you can do them low and slow with a water pan and finish them off with the broiler.

[Danjohnston949]

Mosca, I threw in the Towel Early, Tom! I asked Eunice what She wanted and She said She Planned on Chicken.
I didn't Argue!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan