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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2013, 05:15 PM
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#1 |
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On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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One issue I have with the OTG...
Heat rises... darnit.
It's just not big enough for me to lay down 2 racks of ribs. I have 'em on end in a rib rack and the tops are getting burned. Gauge at the top is reading 310 but my probe at grate level is 242. Result? Burned edges! Still a few hours left to go too (the more 'mahogany' ones on the right are crisping up cuz I marinated 'em in some teriyaki sauce last night. I'm guessing the sugar is burning. The two racks to the left (not the single one to the far left, that's a tester) are just have Montreal on 'em and aren't nearly as dark on the tips)  |
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02-09-2013, 05:22 PM
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#2 |
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On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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Don't get me wrong.... still the best purchase I made last year :)
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02-09-2013, 05:52 PM
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#3 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Well, it is primarily a grill, not a smoker. I never have the coals directly under meat when I set up for indirect.
I am not sure how you are set up there? Perhaps you are asking too much of it?
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-09-2013, 06:06 PM
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#4 |
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On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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Yeah.. I know it's a primarily a grill. One of these days I'll graduate to an offset, WSM or drum of some sort. I got this one cuz of it's versatility. Didn't wanna buy one that could only do one thing just to come to realize I hated doing it :)
My coals are shoved to one side, as usual. Got the snake method going. Bad camera angle in that shot. Foil is under the meat to catch the grease. Here's a pic pre-meat.  |
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02-09-2013, 06:08 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Those bones look done to me, You can rotate the ribs in the rack every so often. I haven't used a rib rack in a very long time IMO they'e a useless piece of equipment like a BCC gizmo and charcoal holders.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-09-2013, 06:23 PM
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#6 |
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On the road to being a farker
Join Date: 09-03-12
Location: Diamond Bar, CA
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bones on top are pulled back nicely but the ones on the bottom arn't... gonna be pulled here in a few minutes. I'm hungry!
Racks are nice if I wanna do more than 7 ribs. |
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02-09-2013, 06:24 PM
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#7 |
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Babbling Farker
Join Date: 05-19-11
Location: EAD
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Buy a wsm and never look back. Except then the last rib on each end will be burnt
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02-09-2013, 06:34 PM
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#8 |
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Babbling Farker
  
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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OK you've got the OTG now get the Cajun Bandit conversion kit for it.
Attachment 75632 Sent from my iPhone using Tapatalk
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Rick Last edited by Callahan-que; 06-24-2023 at 02:19 PM.. |
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02-09-2013, 06:37 PM
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#9 |
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Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Use a rib rack. This will allow you to cook at least 3 racks and brings your ribs just that much farther from the heat. It works, I've done it. Keep your temps down to 220. And only get just a couple briquets going. They will slowly spread evenly. The bottom vents, only leave open an 1/8 inch and adjust your heat from the top. Hope this helps.
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-09-2013, 06:54 PM
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#10 |
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Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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 Find yourself an 18" by 3" deep cake pan and a braising pan rack from restaurant suppy that will fit the pan. Bend the legs so that it sits half way off the bottom of the pan. Burn your charcoal(preferably in some type of basket) under the pan which is filled with water to about a half inch below the rack. Only light 2-3 coals to start and run the kettle with the vents wide open. I never check the temp. They are usually done somewhere between the 4 and 5 hour mark. 3rd place ribs at a 50 team contest a while back using this method. It is a pain toclean the pan and rack, but it makes awesome ribs every time. |
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02-09-2013, 08:14 PM
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#11 |
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is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Kind of a hassle but you can stack them tandem and keep rotating them every few minutes.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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02-10-2013, 10:15 AM
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#12 |
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somebody shut me the fark up.
 Join Date: 02-08-10
Location: Howell, MI
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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02-10-2013, 10:23 AM
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#13 |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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