braindoc Posted July 10, 2021 Report Share Posted July 10, 2021 Here is tomorrow’s goal for Grendel - a 5 pound roast chicken and about 5.5 pounds of marinated flanken cut beef ribs. I was planning on using a vertical roaster for the chicken. I know that these thin-cut ribs can be cooked quickly over direct heat, but I’d like to smoke them low and slow. Had good results that way once a few years ago on the BGE. How should I set-up my 32 KK? Which grates? What food goes where? Cooking sequence?? Temps? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 11, 2021 Report Share Posted July 11, 2021 I have a 23" so I can't help with the setup question, but as far as cooking goes - chicken indirect heat on the main grate level at 350F to roast, when almost done, ramp up the KK to 400F to help crisp up the skin. Then, grill the flanken ribs direct on a lower grate about 90 secs on each side should do it. You just want to get a nice char on the outside, as they will cook very quickly and get tough. Good Luck! 1 Quote Link to comment Share on other sites More sharing options...
braindoc Posted July 12, 2021 Author Report Share Posted July 12, 2021 Thanks @tony b. We were so busy yesterday (planning a trip mostly), I didn’t see this until well after the cooking started. I wound up doing low and slow. Here’s a shot of the flanken - delicious. I was distracted when I took the chicken off and didn’t get a pic, my bad. 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 13, 2021 Report Share Posted July 13, 2021 Looks like they came out just fine. As we've all learned on our BBQ journey, there's more than one way to smoke a cat! LOL! 2 Quote Link to comment Share on other sites More sharing options...
