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jslots ribs temp
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fishlessman
Posts: 32,776
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
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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fishlessman,
I think when Jim cooked ribs at my house he cooked them at 300°to 325°indrect.
Larry
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fishlessman,
Mike, check your email.
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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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
YB,
im going to set up between 300 and 325 and give it a go. thanks larry
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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!
Re-gasketing America one yard at a time. -
RRP,
i hadnt seen the foil part before, something new.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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.
Re-gasketing America one yard at a time. -
fishlessman,
Your welcome...Good luck.
Larry
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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! -
Could be a new dinosaur redemption record...Dang near 11 years on.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Font is so old my computer has converted it to Chinese.
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I didn't notice the date at first and was awful confusedApollo Beach, FL
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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!Re-gasketing America one yard at a time. -
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.Judy in San Diego -
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.- fishlessman Posts: 20,084
- RRP Posts: 19,595fishlessman, 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.
Re-gasketing America one yard at a time.
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