jslots ribs temp

fishlessman

the info i have says that jslot uses 375 inderect, but i recall that he was modifying that temp lower? anyone know what modification he was making in regards to temp

YB

fishlessman,
I think when Jim cooked ribs at my house he cooked them at 300°to 325°indrect.
Larry

Unknown

fishlessman,
Mike, check your email.

fishlessman

Richard,
i wasnt able to open the email, what temps did it recomend. i usually cook direct at 225 on a raised gril. occasionally the 3/1/1 variant. was thinking of a higher temp for maybe some barbequed chinese spares, but jslots temp seemed too high, especially with the red sugar marinade. i was thinking the higher temp would give me the texture that you find in the chinese resteraunt

fishlessman

YB,
im going to set up between 300 and 325 and give it a go. thanks larry

RRP

fishlessman,
just echoing others here but I have been following his method for some time with good success and it is 300 for 3 hours no peek and no flip! Foil after that and return to egg. Snuff fire after 10 minutes and leave them on and still wrapped for another 20 minutes. Works for me!

fishlessman

RRP,
i hadnt seen the foil part before, something new.

RRP

fishlessman, I got that version of JSlot's method from C~W - maybe he added that, but I will tell you though I still read my ribs before the foil step cauz sometimes they are done at the 3 hr mark.

YB

fishlessman,
Your welcome...Good luck.
Larry

Engine6

RRP said:

fishlessman,
just echoing others here but I have been following his method for some time with good success and it is 300 for 3 hours no peek and no flip! Foil after that and return to egg. Snuff fire after 10 minutes and leave them on and still wrapped for another 20 minutes. Works for me!

What's the purpose of the foil?

lousubcap

Could be a new dinosaur redemption record...Dang near 11 years on.  

nolaegghead

Font is so old my computer has converted it to Chinese.

Wardster

I didn't notice the date at first and was awful confused

RRP

Engine6 said:

RRP said:

fishlessman,
just echoing others here but I have been following his method for some time with good success and it is 300 for 3 hours no peek and no flip! Foil after that and return to egg. Snuff fire after 10 minutes and leave them on and still wrapped for another 20 minutes. Works for me!

What's the purpose of the foil?

This will sound stupid - "but that's what the original recipe said to do!" - my guess though is due to the high temperature for the 3 hours the bark is harder than a low & slow so typically foiling will soften that bark a bit.

Judy Mayberry

For fun I looked at Bill Wise's cookbook and here is the original recipe:

http://http//www.nakedwhiz.com/WiseOneRecipes.pdf

Pages 63 and 64. Not a word about foiling.

RRP

Judy Mayberry said:

For fun I looked at Bill Wise's cookbook and here is the original recipe:

http://http//www.nakedwhiz.com/WiseOneRecipes.pdf

Pages 63 and 64. Not a word about foiling.

This from earlier in this old thread may hold the answer as it appears I got the foiling idea from C~W (Char Woody):

• fishlessman  Posts: 20,084

  February 2006

  RRP,
  i hadnt seen the foil part before, something new.
  

  fukahwee maine
  

  
  

  http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/
  

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• RRP  Posts: 19,595

  February 2006

  fishlessman, I got that version of JSlot's method from C~W - maybe he added that, but I will tell you though I still read my ribs before the foil step cauz sometimes they are done at the 3 hr mark.