Fished a three pack of beef ribs from the freezer that I cut out from a whole prime roast last Xmas and let them thaw slow in the fridge all week. Set up the Slow-n-Sear in the Weber with briquettes and applewood chunks, coated the rack with SPOG, and got things going about 10:15 yesterday morning.
Got the Weber temp settled in at 240º-245º with the vents open just the tiniest crack, it was going to be a hot day. I went to set up my Camp Chef Ranger 2 propane stove on the patio that afternoon only to find the replacement control knobs they'd sent me didn't fit. Plan B, set up the Coleman camp stove, way too hot to cook inside, fettuccini alfredo's on the menu.
It was a lazy warm day, a few beers, pool, and the patio.
Never lifted the lid on the Weber till my TP-20 reported in with a IT of 202º, @ 4:30 pulled the rack
Ribs had a nice bark and were juicy as could be. Plated up with some fettuccini alfredo topped with parm and a Caesar salad
Once again the Weber shows it's the most versatile, valuable weapon in the arsenal. Thanks for lookin' in! RAY
Got the Weber temp settled in at 240º-245º with the vents open just the tiniest crack, it was going to be a hot day. I went to set up my Camp Chef Ranger 2 propane stove on the patio that afternoon only to find the replacement control knobs they'd sent me didn't fit. Plan B, set up the Coleman camp stove, way too hot to cook inside, fettuccini alfredo's on the menu.
It was a lazy warm day, a few beers, pool, and the patio.
Never lifted the lid on the Weber till my TP-20 reported in with a IT of 202º, @ 4:30 pulled the rack
Ribs had a nice bark and were juicy as could be. Plated up with some fettuccini alfredo topped with parm and a Caesar salad
Once again the Weber shows it's the most versatile, valuable weapon in the arsenal. Thanks for lookin' in! RAY