jslots ribs temp

fishlessman · February 2006

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 · February 2006

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

Unknown · February 2006

fishlessman,
Mike, check your email.

fishlessman · February 2006

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 · February 2006

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

RRP · February 2006

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 · February 2006

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

RRP · 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.

YB · February 2006

fishlessman,
Your welcome...Good luck.
Larry

Engine6 · December 2016

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 · December 2016

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

nolaegghead · December 2016

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

Wardster · December 2016

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

RRP · December 2016

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 · December 2016

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 · December 2016

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.

jslots ribs temp

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