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Unread 06-30-2012, 06:40 AM   #5
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Interesting that this came up now. The other day, I trimmed out a pork belly to make bacon. Not having any thing thawed for dinner, I opted to cook the ribs that I took off the belly. Already being 3:30, I knew that they would have to get cooked hotter to have them done at a decent time to serve for dinner. The ribs weighed 2 1/2 lbs and were cooked at around 300* dome temp on my Weber kettle. These were hands down the best ribs I ever cooked and I will be using this tecnique in my next comp. Here are the results:
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File Type: jpg June 2012 402.jpg (51.5 KB, 288 views)
File Type: jpg June 2012 403.jpg (42.0 KB, 288 views)
File Type: jpg June 2012 404.jpg (42.6 KB, 288 views)

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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