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In Reply to: First timer - sorry for the long post! posted by RJ on May 04, 2010 at 14:04:28:
1 Get yourself a digital thermometer and hold your temperature between 225 and 275 degrees. The thermometer that comes with these are really inaccurate.
2 Your ribs are done when you pick them up in the center and the really sag a lot and the meat will start to tear.Fall off the bone ribs are actually overdone.Properly done you should be able to take a bite and the bone will be clean where you took the bite and the rest of the meat will still be intact. This will take about 4-4.5 hours for babybacks and 6-6.5 hours for slabs.
3 Your pork butts will take about 8-12 hours and 250 degrees. The probe placed in the pork butt will climb about 8 degrees per hour until about 170 or so.Then it will stay at that temp or climb slowly until it reaches 190-195. It is done when it jiggles like jello and you can pull the bone out.
4 I prefer to use lump charcoal and light it using the Minion method. You can Google that.Briquets taste like coal and lighter fluid to me and be easy on the wood chunks. The meat will get plenty of flavor from the charcoal.
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