Recently purchased a new Napoleon Pro 500 based on reviews here and elsewhere--what a great resource.
Last weekend I decided to try ribs according to Meathead's instructions. So, set the grill on indirect at 225 and got them going for 90-120 minutes when I realized that these were St. Louis and not baby backs, so I would need a couple hours more than I had intended.
Well, I didn't have a couple hours more--dinner time was set. Since before the new grill I was used to cooking ribs in about 30 minutes (yes, yes, I know), I knew the family would still think they were 100% better, so I decided to crank up the heat to about 350 to finish them off. So, after about 3.5 hours total, I did the bend test and they looked ready.
I have to say, they were still absolutely fabulous--never had better ribs, certainly at home, nor at a restaurant. So, this seems like a pretty effective way to shorten the cooking time without compromising too much quality.
My only challenge, though, is that I can only fit about two slabs on the grill if I lay them flat--and even then I've got to cut one in half so I can fit them all in the indirect cooking area. I'm wondering how having a rib rack might improve the space issue, and what impact I should expect on the cooking strategy/time?
Would love feedback on both the above topics, thanks.
​/mike
Last weekend I decided to try ribs according to Meathead's instructions. So, set the grill on indirect at 225 and got them going for 90-120 minutes when I realized that these were St. Louis and not baby backs, so I would need a couple hours more than I had intended.
Well, I didn't have a couple hours more--dinner time was set. Since before the new grill I was used to cooking ribs in about 30 minutes (yes, yes, I know), I knew the family would still think they were 100% better, so I decided to crank up the heat to about 350 to finish them off. So, after about 3.5 hours total, I did the bend test and they looked ready.
I have to say, they were still absolutely fabulous--never had better ribs, certainly at home, nor at a restaurant. So, this seems like a pretty effective way to shorten the cooking time without compromising too much quality.
My only challenge, though, is that I can only fit about two slabs on the grill if I lay them flat--and even then I've got to cut one in half so I can fit them all in the indirect cooking area. I'm wondering how having a rib rack might improve the space issue, and what impact I should expect on the cooking strategy/time?
Would love feedback on both the above topics, thanks.
​/mike
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