The BBQ BRETHREN FORUMS.


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

Notices

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.


Reply
Thread Tools
Unread 06-27-2010, 09:17 PM   #1
cquinn
Got rid of the matchlight.
 
Join Date: 06-14-10
Location: L.A.
Downloads: 0
Uploads: 0
Default First rack on new Weber Gold

Well it was a day of firsts.

First time I smoked anything - Used a snake and 3-2-1 with foil. (terms I had no idea of what they meant until I studied up here - thanks to everyone who posted. It made a BIG difference) Was uneven on regulating the temp. Mostly held at 220 to 250 but fell to 200 for quite awhile. I can see I have a tendency to over check the temp. Probably lowered it just from that. It's just a matter of getting used to where and when to adjust the vents. For me it's probably best to install a temp. gauge in the lid and just compensate for the difference between lid and grill temps. After working with this system for awhile I might find I don't really need a gauge. Have been using a Taylor oven gauge and just setting it on the grill.


First rack of ribs - Used a simple balanced rub just to establish a baseline. Ribs had nice finished color and literally fell off the bone. Used the 90 degree bend test to check for doneness. They damned near slipped out of the bones right there! Smoked them too long for my taste. Used hickory and the flavor was very strong. Would like to try applewood and reduce the time from 3 hours to 2 or 1 1/2. Don't want the smoke to overwhelm the flavor of the ribs.

I did learn that for this cut it pays to buy a quality product. I used a local brand 'Farmer John' but found then not to be as lean as I prefer. Will use a local butcher from now on.

All in all a successful first try.
cquinn is offline   Reply With Quote


Unread 06-27-2010, 09:57 PM   #2
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

Sounds like you did just fine for a first. I found as you did that sometimes higher temps will make them a little over done. I am using a 2-1-1 and sometimes don't foil at all. Just rest them in foil when the internal temp is where I want it.

Post some prons for us. If you need help with that send me a PM.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Seasoning a new Weber GOLD BBQ iisfaq Q-talk 5 12-13-2011 08:50 AM
weber silver or gold...?? StellaBean Q-talk 17 07-19-2011 06:53 PM
Weber Kettle: Silver or gold? Sammy_Shuford Q-talk 30 07-19-2010 07:21 PM
weber gold vs. silver rw02kr43 Q-talk 23 06-03-2010 08:16 AM
weber one touch gold y or n? mredowling Q-talk 14 02-01-2009 10:06 AM

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

Loading



All times are GMT -5. The time now is 05:49 AM.


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