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Queso is done, now the chili., the roast and smoked veggies are in the pot that cooks for 2 hours at 250.
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I ran my cooker for 25 hours. I cooked a rack of baby backs with the 2/2.5/.5 method. At 250 degrees put on the grill bone side down for 2 hours, wrap in tinfoil and put back on the grill for 2.5 hours then unwrap put bone side down and sauce then sauce every 10 minutes pulling off the grill at 30 minutes. This will make them fall off the bone, if you want more bite and not fall apart shorten the time wrapped in tinfoil. They fell apart.
Jankyeye
Well-Known Member
Lifetime Member
I have tried ribs several times, have never quite got it right. This makes want to give it another go
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With the fan I'm running I used the ambient probe and cooked the ribs on timers.
It was easy we picked up preseasoned baby backs from Walmart and the method is called 2/2/1, the middle tinfoil time dictates how tender you want them, if you want less tender more competition style you could do 2/1.5/1, for us the 2/2.5/.5 was perfect.
Towards the end the charcoal was out of gas it was running at 240 for the last half hour.
Jankyeye
Well-Known Member
Lifetime Member
You've inspired me, put 2 racks on around 11. I've tried a similar method before but they came out dry/tough. We will see this time.
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Baby backs and pork spare ribs. The same 2/2.5/.5 for the baby backs and 3/2.5/.5 for the spare ribs. I tried something different with the spare ribs and it paid off.
Put grill mates sweet and smoky and cooked for 3 hours bone down, wrapped in aluminum foil with honey for 2.5 hours pulled out of the foil sauced then sauced every 10 minutes pulling them at 30 minutes. The honey in the foil gave it a nice bark and they fell apart even the cartilage was soft.
The dark ribs are the spare ribs.
Put grill mates sweet and smoky and cooked for 3 hours bone down, wrapped in aluminum foil with honey for 2.5 hours pulled out of the foil sauced then sauced every 10 minutes pulling them at 30 minutes. The honey in the foil gave it a nice bark and they fell apart even the cartilage was soft.
The dark ribs are the spare ribs.
