Aussie Ora Posted March 15, 2020 Report Share Posted March 15, 2020 Scored another meaty rack of ribs .was out of mayo so just used the burger sauce for a bind same diff. . Then gave it the mixture. .On it goes..Looking good.. Gave it some sauce. . Which is rare for me but I had a method up my sleeve lol. I decided to give it some panko crumbs. .back on for 40 min. .ready to gp.. Carved. . And plated with some of Dees classic salad .. Sent from my SM-T835 using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 15, 2020 Report Share Posted March 15, 2020 Looks good.... again Aussie.R u holding the KK around 120c for these ribs? And how long do you allow?Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 15, 2020 Author Report Share Posted March 15, 2020 250 on the dial mate .3 hours and they are done can take another half hour .like this cook did with adding the panko. Without drying them out . Going straight of course. Looks good.... again Aussie.R u holding the KK around 120c for these ribs? And how long do you allow?Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted March 15, 2020 Report Share Posted March 15, 2020 So Aussie my KK has vents open on 3mm hole plus 3mm on the moon and the top between 1/8 and 1/4 open to hold this temperature. Is yours about the same?Do you wrap your ribs at the end?Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 15, 2020 Report Share Posted March 15, 2020 So tell us what the panko brought to the table? Never seen anyone try this before, so I'm naturally curious. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 15, 2020 Report Share Posted March 15, 2020 What Colonel Sanders does to chicken Aussie will do to ribs. 3 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 16, 2020 Author Report Share Posted March 16, 2020 Na . I first discovered this method on my KJ classic whilst I was mucking around .it takes a while (Funny what does W.A stand for wait awhile.) For the bloody thing to heat soak . So I just fill my basket light it with three samba natural fire lighters from Bunnings. Let them catch hold and add my grates.shut the lid with all vents open ,and ark it up to 400. And this stage my meat has been prepped I have some alfoil ready as a deflector .Open lid take out grates add wood add lower grate add foil add top grate then the meat close lid ,shut top vent to 1/4 shut down right moon side and adjust the left to a quarter .stops at 250 for me every time. I do act quick during the grate process .lol So Aussie my KK has vents open on 3mm hole plus 3mm on the moon and the top between 1/8 and 1/4 open to hold this temperature. Is yours about the same?Do you wrap your ribs at the end?Sent from my iPhone using Tapatalk Sent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 16, 2020 Author Report Share Posted March 16, 2020 And you probably won't see again .except from me .lol . The Panko bought a subtle crunch to the ribs .coating pork chops in panko style .that was my reasoning .something different. But that's me . So tell us what the panko brought to the table? Never seen anyone try this before, so I'm naturally curious. Sent from my SM-T835 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 16, 2020 Report Share Posted March 16, 2020 6 hours ago, Aussie Ora said: .something different. But that's me Indeed! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted March 19, 2020 Report Share Posted March 19, 2020 (edited) Yah. We all like Mucken around fiddlin and diddlin for something worth the effort. Edited March 19, 2020 by Tyrus 2 Quote Link to comment Share on other sites More sharing options...
