Geo

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I was about to ask the same thing. Any ideas would be appreciated

Looks wonderful! Could you please share what temperature you used? I’ve never made one.

WOW! Gotta try that!

WOW! Makin’ me hungry. Great cook!

Thanks for posting. I’ve never been able to confidently light a fire with my torch, and walk away while it heats-up... Most of the time it goes out completely! I showed Mrs. Geo the link to the blower. If I had just tried it, she would have said that I was being a ”Tim Allen” about the blower. A cool hair dryer would have been my best-guess.

Cooked another batch of ribs this evening. Got these ribs at the local butcher shop instead of a grocery store. They were more than twice as thick! Cooked them just as Aussie said. At 3 hours, there was a large amount of juice on one of the racks as can be seen in the picture. After a total of 6-hours, there was still juice pooling on the ribs. Even though it’s bedtime, I decided to try a small slice... WONDERFUL... Very Tender, and LOTS of flavor! Thank you Aussie, for your sure-fire directions. You and the KK made it easy! We cooked these for my son, but as good as it tastes, we’ll probably keep one of the racks for ourselves!

Smoked the beef ribs last weekend. Got rushed, and didn’t take time to let the temperature stabilized. How many times do I need to learn that lesson? ;<( Temperature went up to 300°, and refused to cool down. KK holds heat so well that it takes a LONG time for the temperature to change. (Normally a good thing). The ribs were still juicy, but a bit of a crust on the outside made it less-than-perfect. (Mrs. Geo liked them, but I know they can be so much better when cooked properly) I’ll try it again in a few days.

Thanks so much, Aussie. Your instructions make it sound easy. I hope to give it a try tomorrow. Will let you know how it turned out.

Thanks for posting, Aussie Ora. Those look Over-The-Top good! I’m not much of a beef eater, but want to fix some ribs for my son. Could you please post info about your cook? Keep in mind that I’m a complete newcomer as far as beef ribs, so any info would be appreciated.

Good to hear that you and your family are okay. Thanks for posting.

So very sorry to read about your injury, Susan. I've gotta get on this forum more regularly! You're in my prayers for a complete recovery.

Thanks, Joe. I'll do that

Thanks MacKenzie. I'll do that.

Looks wonderful, Shuley. I've never tried the no-foil process for ribs, but after seeing yours, I'm going to give it a try. Those potatoes look awesome... Gotta try that too!