Thought I would raise my swinging grill to produce a lower heat and use the burning wood of the open fire to smoke the ribs. Unlike a smoker, there is no lid to contain the smoke around the meat. Also, the wood is burning freely and is not in an oxygen controlled environment. Still, there was a nice light smokey flavor after 1-3/4 h. Perhaps more interesting was the roasting flavors from direct heat.
Ribs dusted lightly with salt, pepper, chipotle and then overnight in fridge.
Oak fire burned down 1+ hours, stoked as needed during cook.
Ribs suspended about 18" over fire. Hand thermometer read maybe 5-6 seconds, maybe 300-350 ish F?
Ribs turned over at 15 and 30 minutes, then spritz (cider vinegar/water/worcy) and flip every 10 min. Cooked total of 1-3/4 hours then wrapped in foil.
Oh, did I mention it was a rack of goat ribs? Goat ribs are long and skinny, and not as much meat.
Grate lowered close to coals to grill (goat) tenderloin.
Ribs dusted lightly with salt, pepper, chipotle and then overnight in fridge.
Oak fire burned down 1+ hours, stoked as needed during cook.
Ribs suspended about 18" over fire. Hand thermometer read maybe 5-6 seconds, maybe 300-350 ish F?
Ribs turned over at 15 and 30 minutes, then spritz (cider vinegar/water/worcy) and flip every 10 min. Cooked total of 1-3/4 hours then wrapped in foil.
Oh, did I mention it was a rack of goat ribs? Goat ribs are long and skinny, and not as much meat.
Grate lowered close to coals to grill (goat) tenderloin.
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