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Beef ribs on the new extender and weber grate

njlnjl Posts: 853
Here they are as they went on.

image

And 1:15 later, about to be foiled.

image

Comments

  • Yes.
    Keeping it Weird in the ATX
  • grege345grege345 Posts: 3,515
    What's the size of the top grate?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • jaydub58jaydub58 Posts: 2,036
    Do you plan on rotating them top to bottom to aid in even cooking or not?
    John in the Willamette Valley of Oregon
  • calikingcaliking Posts: 8,225
    Beautiful. Did you you have to swap the racks midway or did they cook the same?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • njlnjl Posts: 853
    This is an experiment.  I didn't rotate during phase 1.  My expectation/hope is that setup indirect, there really shouldn't be a huge difference in temp between the top and bottom grids.  I did rotate after foiling...so foiled, what was on top is now on the bottom.

    The Webber grid is the 17" charcoal grate for a 22.5" Webber grill.  In this configuration, it just barely fits (without the extender's spacer sleeve). 

    I had some old lump in the egg from previous cooks and really wanted to do the ribs with fresh stuff, so I lit what was left over last night, sprayed the extender and Webber grate with Pam, and baked them indirect for a couple hours at 400-500F.  I'm hoping that might give it a bit of rust preventative?


  • njlnjl Posts: 853
    One step closer to dinner.  Here they are, after about 1.5 hours foiled, about to get sauced and finished.

    image
  • calikingcaliking Posts: 8,225
    Pull-back on the bones looks good. I wonder if i could just eat em now :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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