ToddM
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This past summer I bought a Weber kettle after years of using a Char-broil charcoal grill as a smoker. I've tried using a Smokenator, fire bricks and am now using a simple two zone method with water pan. I've been doing ribs trying to maintain a temp of around 225 - 230 degrees but haven't gotten the results I'm seeking. Yesterday I tried the Harry Soo method (modified slightly) for doing ribs - 2.5 hrs @ 275, 1.5 in foil then finish.
After taking the ribs out of the foil they were basically mush, tasty but falling apart.
I'm hoping to get a WSM once I get my tax return, but I ask you all -
What temp do you cook your ribs at?
Method? (foiling, no foil? 3-2-1, etc.)
Cooker?
Fuel?
I think I like the higher temps, but will definitely cut down on the foil time if not skipping that step all together.
I'd appreciate your thoughts and tips.
After taking the ribs out of the foil they were basically mush, tasty but falling apart.
I'm hoping to get a WSM once I get my tax return, but I ask you all -
What temp do you cook your ribs at?
Method? (foiling, no foil? 3-2-1, etc.)
Cooker?
Fuel?
I think I like the higher temps, but will definitely cut down on the foil time if not skipping that step all together.
I'd appreciate your thoughts and tips.