You're 2 hours and 45 minutes into a baby back rib cook on the MB560 ..... and the electricity goes out.
For you old timers that recall the American Express commercial from 50 years ago .... what will you do ? What .... will ..... you ... do ?
Using an ATC, this is the one thing ya fear the most.
I left the ribs on the 560. I was still getting thin blue smoke. It was running like an offset with chunks burning in the ash bin. I was cooking with Thermoworks Signal so I still able to read cook temps. They were slowly dropping.
Then after about 45 minutes and the cook temp down to 225 the smoke changed to white billowy. I'm not sure what was happening there. I decided to wrap the ribs. Still no power.
Surprising to me, the ribs looked done and probed tender. But we weren't ready to eat. So I used the 26 Kettle as a warming oven. Put used charcoal into a Weber Junior chimney, let it get started good and dumped to one side, then put the wrapped ribs on the indirect side. And after some top and bottom vent adjustment, I got it settled in at 145 to 150.
After two hours, the power came back on. We decided to eat and the ribs were perfectly done and some of the best ribs I've cooked in a while.
With today's cookers, electricity goes out and its Panic City.
For you old timers that recall the American Express commercial from 50 years ago .... what will you do ? What .... will ..... you ... do ?
Using an ATC, this is the one thing ya fear the most.
I left the ribs on the 560. I was still getting thin blue smoke. It was running like an offset with chunks burning in the ash bin. I was cooking with Thermoworks Signal so I still able to read cook temps. They were slowly dropping.
Then after about 45 minutes and the cook temp down to 225 the smoke changed to white billowy. I'm not sure what was happening there. I decided to wrap the ribs. Still no power.
Surprising to me, the ribs looked done and probed tender. But we weren't ready to eat. So I used the 26 Kettle as a warming oven. Put used charcoal into a Weber Junior chimney, let it get started good and dumped to one side, then put the wrapped ribs on the indirect side. And after some top and bottom vent adjustment, I got it settled in at 145 to 150.
After two hours, the power came back on. We decided to eat and the ribs were perfectly done and some of the best ribs I've cooked in a while.
With today's cookers, electricity goes out and its Panic City.