MadMedik Posted August 19, 2012 Report Share Posted August 19, 2012 Only 98 degrees so far in central Cali. I may have to put a jacket on. Got wife's favorite, beef ribs, cookin. Target temp 300' cooking for 2 1/2 hours with large drip pan full of water as sort of a heat deflector. Can't wait! Oh yeah, Arturo Fuente 8-5-8 and vodka and cranberry. Quote Link to comment Share on other sites More sharing options...
primeats Posted August 20, 2012 Report Share Posted August 20, 2012 Re: Beef ribs a cookin! lighting one up in your honor now! Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 9, 2012 Report Share Posted September 9, 2012 Re: Beef ribs a cookin! I am making 3 racks of Beef Ribs. I want to try it Turbo at 350 degrees. I figure 2 hours give or take. I have taken off the Membranes of each rack. I notice in the cook a drip pan with water was used as a deflector. How does that differ from using the deflector stone ? Can I use both ? My last try at these I cook them too long when I did a low and slow. So trying something different. Thank you. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted September 9, 2012 Author Report Share Posted September 9, 2012 Re: Beef ribs a cookin! I usually set the drip pan with water either on the handles of the fire basket or the lowest sear grill. I believe last time it was on the sear grill. I don't think you need the deflector stone and the pan. Pan with water should be plenty. I usually foil them and let rest for about hour or 2 if time permits. Seems they are even more tender after the long rest, but most definitely eatable shortly off the grill. Good luck Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 9, 2012 Report Share Posted September 9, 2012 Re: Beef ribs a cookin! Ribs are on. Three Racks too big to lay flat. Darn. So I am using a Rib Rack. The Temp is at 225. Trying to get it up to 250. I will try to take pictures. Quote Link to comment Share on other sites More sharing options...
MadMedik Posted September 11, 2012 Author Report Share Posted September 11, 2012 Re: Beef ribs a cookin! So how were the Beef Ribs Eggary ??? Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted September 11, 2012 Report Share Posted September 11, 2012 Re: Beef ribs a cookin! I have never believed that putting water in a KK does anything except ruin your bark.. With a big piece of meat cooking, your KK already has a cloud of steam inside the dome. A water pan would not create that much additional humidity and water in the meat's surface still turns to vapor when it hits 212ºf. You will get some evaporation with or without it. In a metal grill you need the water to create humidity because the much larger airflow volume dries out the air and your meat. Quote Link to comment Share on other sites More sharing options...
mguerra Posted September 11, 2012 Report Share Posted September 11, 2012 Re: Beef ribs a cookin! I have never put a water pan in the KK for any cook. Not necessary. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted September 12, 2012 Report Share Posted September 12, 2012 Re: Beef ribs a cookin! I cooked the Ribs for 4 hours at 230. The temp went up the last hour to 300. I sauced one of the racks. They came out ok. I think I overlooked them by 1/2 an hour. Next time I will cook them for 3 hours. The ribs had a lot of meat on them. Next time no water pan. Quote Link to comment Share on other sites More sharing options...
Hephaestus Posted September 12, 2012 Report Share Posted September 12, 2012 Re: Beef ribs a cookin! We did beef ribs a few weeks ago.This what they looked like: They were delicious Quote Link to comment Share on other sites More sharing options...
Loquitur Posted June 10, 2013 Report Share Posted June 10, 2013 Re: Beef ribs a cookin! Got wife's favorite, beef ribs, cookin. Target temp 300' cooking for 2 1/2 hours with large drip pan full of water as sort of a heat deflector. Can't wait! MadMedik: Did beef back ribs this weekend based on your posts - 300 for 2.5 hours indirect, then a 1 hr rest in foil wrapped with towels in a cooler. Didn't use a pan of water but did spritz with a light mop a couple of times. It was my first time and they came out fantastic!! Can't wait to do them again IF I can find them!! If you don't mind me asking, how do you do your pork ribs? Quote Link to comment Share on other sites More sharing options...
