Cooking right now over direct heat. Beef ribs and pork lion cook use pointers

[chef jimmyj]

With foil for very tender, 3 hours in smoke at 225. 2 hours foiled with your choice of liquid and seasoning. 1 hour back in smoke, all at 225. For more bite through, try 275 for 4 hours in smoke or until the IT hits 195...JJ

 

[motolife313]

Ok cool. Not really sure of my temp. I got my Weber lid over the ribs right now. BBQ gauge is broke. Figured it would cook faster and more smokey. Can't load any pics at my house.

 

[chef jimmyj]

Test them after 2 hours and every 30 to 60 minutes after that. Pick them up, from one end, about mid point. If they bend 90° and begin to crack, they are bite through tender...JJ

 

[motolife313]

Ok thanks I'm only at 1 hour 20 minutes. Not really sure on the temp. I'm can't hold my hand comfy over fire next to ribs for about 10 sec. hoping it's about 250 or less lol

 

[motolife313]

Thanks again for the help jj! I didn't even use my thermo gauge. Just lifting them and checking for cracks. Took 3 hours 20 minutes. Not even sure what the internal temp got too. They were perfect tho.

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• motolife313
• Apr 30, 2017

fire wasn't going very hot right here.

 

[motolife313]

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• motolife313
• Apr 30, 2017

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• motolife313
• Apr 30, 2017

 

[motolife313]

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• motolife313
• Apr 30, 2017

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• motolife313
• Apr 30, 2017

got it closer to the fire then it was getting a little too

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• motolife313
• Apr 30, 2017

hot

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• motolife313
• Apr 30, 2017

 

[motolife313]

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• motolife313
• Apr 30, 2017

got a little bit of a smoke ring lol. Again done with wet wood that was choped up by my last few weeks

 

[motolife313]

One more pic

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• motolife313
• Apr 30, 2017

did some splitting while the cook was going and it was a nice day. Dog run in the back is 85% full with Apple, maple and plum. Splitting oak and cherry right here all for free on CL. And I put the trager grate back in the little smoker

 

[chef jimmyj]

Glad to see you were successful. The procedures we teach like 3-2-1 and cooking to temp, helps you learn and get a consistent result meal to meal. But cooking is not rocket science. You can get ribs done at 225 or 425, you just got to adjust your cook time and know how to test for doneness...JJ

 

[ammaturesmoker]

COWBOY STYLE BABY!!!!! YEHAW!!! If you enjoy that style of cooking, check out Gabby's Grills. The make Santa Maria attachments for weber kettles.