Alright, go easy on me… I just grabbed a KJ Classic 2 and the first thing I tried was a rack of ribs using the 3-2-1 method. Let me know how you’d adjust or change things for next time.
Got the Meat Church Holy Voodoo season and let it sit in the fridge overnight.
Fired up the grill and got it to internal temp of around 225. Put in a few lumps of Apple the deflector plate. I let the temp normalize around 220 for about 20 minutes then added the rack and shut it down.
After 1 hour the temp was rising pretty quickly. After 2 hours i checked again. I spritzed the parts that looked like they were getting dry with a half apple cider vinegar and half water solution at both times. At 2.5 hours the internal temp was already showing ~178/180… I pulled them bc I was concerned it was cooking too fast. I double wrapped them in foil with pallets of butter and sweet baby rays bbq sauce and put them back on.
The grill temp started to climb a little and peaked at about 237 wand held steady there after a small adjustment to the top vent. After about 2 hours, I pulled them off and when I went to put them back on without the foil, they split apart as you can see in the last photo. I know this means they were probably overdone (although to be honest, the wife and I like fall-off-the-bone ribs…).
Since they were already falling apart, I opened the top vent a little to get the temp up slightly and rubbed bbq sauce on the tops every 15 minutes for about 30 more minutes on the grill.
So in total, they cooked about 5 hours. I will say they tasted unbelievable. Moist, layers of flavor, and super tender. By far the best grilled food I’ve ever made.
Anyway, any pointers or tips would be greatly appreciated. I toyed with using a drip pan on the deflectors to add more moisture but I don’t think I needed it. They were still very moist.
by Itchy-Lettuce9569