Don't come a knocking when the ECB's a Rockin
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Thought I would get some beef ribs rendering some fat before I shut it down to reality temps. [emoji]128514[/emoji]
I'm doing a small 2 bone beef back rib section for dinner. No deflector or water pan. Just 2 layers of heavy foil under the ribs that I will also wrap them in later for about 2 hours..
SPOG is all I'm doing . Trying to do these for 3 hours to see what happens. The coals and wood chunks are on the water pan position directly under the meat on the top rack.
Used a bunch of RO Ridge leftover from last weekend's meatloaf .. a small chimney half full of new ridge from HD
Not sure what temp that foil protected area is at but the grate temp is 420 now.. about 20 minutes its been on there. Can hear that meat sizzling through the top dampers [emoji]129299[/emoji]
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Ok.. 30 minutes and am at 400° now. Toned it down some more. Going for 350 in foil for 2 hours after the initial 1 hour higher temp cook with the smoke.
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I decided to use some butter and zip sauce reduction to foil the ribs. The minced garlic should add some zip too.
Did a quick temp check on the meat. 155 after 1 hour. I reduced and used my sauce in the foil.
All foiled and back on .
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Lmao.. had to go back and shut it all down.. the lid off caused a big spike. But it's just for a few I hope..
Guess I'm gonna have broccoli with some cheese whiz and butter sauce with the ribs. [emoji]129300[/emoji]
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Lol.. I have some dairy fresh brand extra sharp cheddar cheese.. it's in an 8 oz block.. I will grate some.
I think after hour 2 in the foil I will check the IT and do a little probe tender check . If they were at 155 before I foiled them... should be 230 after 2 more hours I bet. Running close to 350 dome temp and those in foil.. the fat is probably gone [emoji]128514[/emoji]
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