Ranch Kettle Ribs
I scored a Weber Ranch Kettle on CL last weekend and I want to give it a test run this weekend with some ribs and chicken. Can some of you guys that have used a Ranch Kettle give me some tips on fire management and cook times. Any help will be appreciated. I am not used to indirect grilling with ribs, I would normally cook the ribs on my WSM or my Lang 48, so I need a few pointers on adjusting.
It is a Weber kettle and pretty much does its own thing unless you close all the vents. With all your hardware experience, I am confident you will do fine. There is a thread here if you search for "ranch kettle offset."
I would start with a chimney full of long burning briquettes (I use Rancher/Stubbs) and add several wood chunks - all piled up on one side near front for convenience. Place hinged section of grate over fire so you can insert wood/charcoal as needed. Bottom vents half open, top wide open to start. You might have to rotate meat every so often away from fire, depending on how full it is and how hot you get the fire. If you foil your ribs, you can always transfer them to oven during the foil portion while you cook chicken. I have cooked 3 spares/3 BB's at once without any problems.
Take pictures of the beast!! My Ranch Kettle has been sitting in the barn for years, totally neglected, but I know it is there when I need it!
|All times are GMT -5. The time now is 10:34 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.