Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 07-14-2012, 09:25 AM   #1
Is lookin for wood to cook with.
Join Date: 06-23-12
Location: Upstate, NY
Downloads: 0
Uploads: 0
Default Rough go on 2nd attempt at spares

My first attempt at spareribs was on a COS and thought I'd try the kettle this time.

I wanted to do two racks so I bought a rib rack and lo, it was too wide.

Tried to help with another item I had around but then they started to buckle. (This is one hour in.)

My oven thermometer never really got over 200 although the kettle seemed to be running hot and the water was boiling.
I think I might have had it too far from the fire and meat.

After 2 to 2-1/2 hours smoking and a pity party without enough beer, I foiled them for 90 minutes with honey and apple juice.
I pulled them off and opened the foil and they looked overcooked drier than the drought were having in Upstate NY.
Sauced 'em up anyway and went another 20 minutes or so.

I think it burned into my head that bbq is definitely a process and requires practice, which I need more of.

On the bright side, the ribs weren't dry at all, had a better texture than my first attempt and had a decent taste.

I think I need considerably more rub next time around and maybe stay away from the rib rack. It looks like they would have fit without it.

Thanks, as always, for all of your advice!!
SteveLig is offline   Reply With Quote

Thanks from:--->
Unread 07-14-2012, 09:42 AM   #2
Take a breath!
jacksedona's Avatar
Join Date: 03-11-12
Location: phoenix,arizona
Downloads: 0
Uploads: 0
Default recommend get a smoker

i recommend you get a weber rocky mountain smoker it makes life so much easier then having to watch the kettle grill constantly especially if your water was boiling. sounds like you didnt have your charcoal to one side in the grill to do indirect heat.

nmake your life easy invest in a weber smoker i have two they are 12-15 years old still going strong
alan weber smoker,one touch,go anywhere,masterbuilt
jacksedona is offline   Reply With Quote

Unread 07-14-2012, 09:54 AM   #3
is one Smokin' Farker
javahog2002's Avatar
Join Date: 10-02-09
Location: Longmont, CO
Downloads: 0
Uploads: 0

Maybe others use their kettle for ribs . Heat to close to meat. My ECB always does a nice job with minimal work.
Smokemaster Offset*'70 Hasty Bake*WSM 18.5*'00 Plum SSP*'69 Cado*'90 Red MT*'73 WSJ*Imperial Kamado
javahog2002 is offline   Reply With Quote

Unread 07-14-2012, 10:52 AM   #4
Is lookin for wood to cook with.
Join Date: 06-23-12
Location: Upstate, NY
Downloads: 0
Uploads: 0

Thanks, guys! I was wondering about that myself. I finished modifying an ECB and it's ready to go. I think that might be the ticket.

I have trouble getting away from the kettle because my first shot at bbq was on one and it's tough break.

I did have indirect heat in about a 60 unlit/15 lit ratio piled to the back of the kettle. I think I might have left the bottom vents open too long though because at the one-hour mark most of the briqs were engaged. That and the water boiling led me to think the thermometer placement wasn't ideal.

Thanks again!!
SteveLig is offline   Reply With Quote


kettle, problems, rib rack, Spareribs

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:07 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.
no new posts