First cook on my classic 2 was ribs, my favorite thing to eat/cook. Was a little nervous about overshooting my temp, but I got to 230 and held there. Was planning on 2.5-1.5-1 on one and no wrap on the other rack. At 2.5 hours, I wrapped one. However, at 3 hours, I probed the other and internal was showing over 200 degrees. This screwed me up because I wanted twice baked potatoes that I hadn't even started yet.
Now, the ribs turned out good (wrapped were better), but 230 would have taken 5-6 hours on my WSM. What do you guys use to gauge your dome temp? I thought I was doing pretty good because it was consistent and I could put my hand on the grill for a few seconds even.
by oiuwej0608
6 Comments
Double indirect heat method? Something off. Look like fire scorched them bones
Might want to calibrate the thermometer in the grill
I find that just about everything cooks faster on a kamado than an offset smoker even though they are technically at the same temp. I think having the meat right over the coals, even with deflectors, ends up putting more heat on the meat.
For example, I’ve tried to do a 12 hour brisket multiple times and always have to pull it at around 8 hours. If I follow all the steps it still turns out fabulous. So personally, I would just get used to quicker cook times.
You could try getting the sloroller attachment and maybe that would get you closer.
You need to figure out a way to measure/read the temperate at the cooking grate level and ignore the dome temperature altogether. The dome temp can be plus or minus 75 degrees from the cooking grate temp depending on your setup. The temp the meat sees on the cooking grate is the only temp that matters. Those ribs look like there were cooked at 300+ degrees. Some people like the high and fast method, but it sounds like that wasn’t what you were going for. Measure the temp at the grate and then you’ll be where you were shooting for in this cook. At least the ribs were still good! You have a good starting point to work from and learn from. Just keep cookin’!
Not sure- can you post another picture of just the two racks of ribs on the foil
Too dry