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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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10-25-2009, 10:19 AM
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#1 |
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is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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High temp pulled beef and ribs
I thought that I was going to have time to go low and slow with chuckies under ribs today, but that is not going to happen. My plan is to do them on a couple kettles, indirect at about 300* - 350*. I'm going to take the chucks to 165*, then foil, and cook until it pulls. Any suggestions on timing for the ribs with foiling times? TIA
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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10-25-2009, 11:54 AM
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#2 |
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is One Chatty Farker
  Join Date: 07-02-09
Location: Virginia Beach, VA
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No suggestion, I'll just lurk around for the PRON though....
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~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly" |
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