-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Ribs Ribs and more Ribs continued.
- Thread starter iceman72475
- Start date
IamMadMan
somebody shut me the fark up.
Looking good...............
iceman72475
Knows what a fatty is.
Ok well once again I have over cooked my ribs. Dang it!!! I'll post pics and I know they taste good but comp ribs they are not. They are sliding off the bones.
iceman72475
Knows what a fatty is.
mchar69
Quintessential Chatty Farker
They sure look good. They are overcooked, if sliding off the bones.
I know it's tough, I guess you are cooking on a 22 1/2# weber?
Very hard to get no burn, yet cooked 2 racks, without foil.
There is a way. Pile your coals on one side, put an aluminum pan as a baffle,
put your 1st rack away from the heat, then turn a 2nd grate upside down and place your 2nd rack of ribs above the 1st - away from the heat.
May not have to foil at all - it's the foil that's braising those ribs.
I know it's tough, I guess you are cooking on a 22 1/2# weber?
Very hard to get no burn, yet cooked 2 racks, without foil.
There is a way. Pile your coals on one side, put an aluminum pan as a baffle,
put your 1st rack away from the heat, then turn a 2nd grate upside down and place your 2nd rack of ribs above the 1st - away from the heat.
May not have to foil at all - it's the foil that's braising those ribs.
iceman72475
Knows what a fatty is.
Thanks mchar69 I'll try that.
16Adams
somebody shut me the fark up.
Those will eat. !!! I like the fall off the bone-at times.
You may already know this, but Johnny Trigg's comp rib recipe is all over the Web. My bride loves them, and damn they are pretty, a tad to sweet for me. But very very pretty and photogenic.
You may already know this, but Johnny Trigg's comp rib recipe is all over the Web. My bride loves them, and damn they are pretty, a tad to sweet for me. But very very pretty and photogenic.
