HarryM
Is lookin for wood to cook with.
- Joined
- Jun 17, 2010
- Location
- Paso Robles, CA
A better job than last time.
This was 2 hours on the COS, then about 3 hours in the oven at 275. Super-tender, falling off the bone. One thing I did was when I put them meat down in the foil, I used pineapple chunks to hold up the ribs so they weren't directly in the liquid. Seemed to help keep the surface from just soaking in the hot liquid and preserved the finish. The pineapple chunks won't turn to soft mush like apple would have.
The COS is a pain, I enjoy smoking but having to add more charcoal every hour or so and watch the temps yoyo is a PITA. (though temps this time were better and now that moved gauge have better idea of grill temp). Maybe Santa will bring me a WSM, sound more my kind of q'ing. Plus it is inevitable that when I get the COS going the wife starts nagging about wanting to go somewhere/do something.
This was 2 hours on the COS, then about 3 hours in the oven at 275. Super-tender, falling off the bone. One thing I did was when I put them meat down in the foil, I used pineapple chunks to hold up the ribs so they weren't directly in the liquid. Seemed to help keep the surface from just soaking in the hot liquid and preserved the finish. The pineapple chunks won't turn to soft mush like apple would have.
The COS is a pain, I enjoy smoking but having to add more charcoal every hour or so and watch the temps yoyo is a PITA. (though temps this time were better and now that moved gauge have better idea of grill temp). Maybe Santa will bring me a WSM, sound more my kind of q'ing. Plus it is inevitable that when I get the COS going the wife starts nagging about wanting to go somewhere/do something.
