Saturday, July 9, 2011

More Beef Back Ribs

They were on sale again (or still?) So I bought 3 packages that looked like they had the most meat on the bone. Once again meat is seasoned only with coarse (Kosher) salt and pepper.

These are going on the kettle again. That worked well last time. I'm going to try to hold a little tighter temperature control though and perhaps cook them a little longer than last time. I'll aim for 250°-275° F or thereabouts. (All temps are Fahrenheit.) Fire prep is with lump (some Mesquite and some Royal Oak Steak House.) This time I remembered to put the drip pan in the middle of the grill to help enforce the indirect aspect of mounding the coals on either side. I also threw a couple hands full of oak, apple and a few hickory chips on the lit coals for some smoke.

Weather is 90°, light wind (10 mph.) and full sun. ( I should get a lot of mileage out of my lump today!

I'm also using my Maverick remote reading thermometer dropped in the top vent for a second temperature reading. It spiked early to 290°  while the lid thermo went just above 250°. I cut back on the bottom vent a bit more and the Maverick is now reading 283° and dropping slowly. I'll probably open it up just a bit. I don't want to extinguish the charcoal.

I can work on my latest CL find while I keep an eye on the meat. I got a 2001 Weber Genesis Silver B gasser for free. :D Better yet, it included a set of stainless steel grates and flavorizer bars. These are normal wear items on a Weber gasser but the SS variants should last just about forever. It included a tank and a cover. (The cover was for a smaller gasser like my Genesis Silver A.) This is pretty cool as I now have a sport of matched pair of Weber gassers.

4:00 PM meat on!
4:12290°/250° (grate/lid)Cut back on bottom vent a little bit.
4:30272°/255°Added a tiny bit on the bottom vent to stabilize temperature which is slowly dropping.
4:48278°/Looks good!
5:05272°/230°("Looks good" in the previous comment was euphemistic. I didn't look at the meat.) This time I did look at the meat and ... Looks good! :D With better temperature control the meat is not pulling back from the ends of the ribs yet. I flipped them (concave side now up.) and will leave them upside down for a bit before I flip them back.
5:30276°(Was 282° a few minutes ago.)
6:00268°Flipped the ribs back (convex side up) and stirred the coals a bit. They are starting to pull back on the bone. Also opened the bottom vent just a bit.
7:00300°Meat off! Now to let it rest while I grill up some spuds on my new gasser!

They look pretty good when they came of.

Spuds on the new gasser.

Grill marks, baby!

One rib is enough for a meal!

They taste as good as before. The one I had seemed to be a little gristly. I had difficulty pulling the membrane off the back and that may be why. I do think they left a bit more fat in the drip pan than before.

(grate/lid) temperature refers to the Maverick probe dangled in the lid vent vs. the lid temperature indicated by the thermometer built into the lid handle. (The lid thermometer has been calibrated using boiling water and is accurate.)

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