Newg4 Posted April 9, 2016 Report Share Posted April 9, 2016 I'm finally getting around to doing a low heat cook today. I picked up 3 racks of some good looking baby backs from my butcher. I went out early this morning and started prepping the KK. I topped off the charcoal basket with coffee char and lit it in one spot in the center with my mapp torch. My bottom vent was opened about half way and my top was 1 turn open. Once the temp hit 200 I put in the double bottom drip pan and the main grate. Once the temp got back up to 200, I adjusted the bottom vent to about a credit card thickness open, and closed the top vent to 1/4 turn open. I put my maverick probe on the main grate just so I can keep an eye on things from the house. A little over an hour and the KK was settled in around 270. At this time I took the grate and the drip pan out and placed a couple of chunks of coffee wood on and around the lit coals. I put everything back in and put the ribs on. After I got the lid closed, it took the temp about 20 min to stabilize back at 270-280 range. I'm just going to let these babies cook through, not going to foil or anything. I will post some pics of the final product once I get there. I Really love cooking on this grill!! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2016 Report Share Posted April 9, 2016 (edited) Count me in, I'll be there for dinner;) Edited April 9, 2016 by MacKenzie Quote Link to comment Share on other sites More sharing options...
5698k Posted April 9, 2016 Report Share Posted April 9, 2016 Looks great! At that temp, my ribs are done in 3.5-4 hrs. Rob Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 9, 2016 Author Report Share Posted April 9, 2016 A little over 3.5hrs... Needs more time but they look and smell delicious! Just starting to pull back on the bones. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted April 9, 2016 Report Share Posted April 9, 2016 You still 275° ish? Robert Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 9, 2016 Author Report Share Posted April 9, 2016 Pretty close. 265ish at grate. 250 on my dome thermometer. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2016 Report Share Posted April 9, 2016 I'm on my way. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 9, 2016 Report Share Posted April 9, 2016 Coming along nicely. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 9, 2016 Author Report Share Posted April 9, 2016 Finished product... They ended up going for about 4.5 hours. They were just the way I like them, not completely fall off the bone but still very tender. Next time I will add more smoke wood but I'm pretty close on the flavor profile I like. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 9, 2016 Report Share Posted April 9, 2016 That's one fine looking cook you've got on the grate. What time is dinner served? Kudos! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 9, 2016 Report Share Posted April 9, 2016 Those ribs look delicious.:) Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 10, 2016 Author Report Share Posted April 10, 2016 4 hours ago, CeramicChef said: That's one fine looking cook you've got on the grate. What time is dinner served? Kudos! 5 hours ago, MacKenzie said: I'm on my way. You all are welcome at our table anytime!! 1 Quote Link to comment Share on other sites More sharing options...
Newg4 Posted April 10, 2016 Author Report Share Posted April 10, 2016 All in all it was a successful cook. Everybody really liked the ribs including my self. I learned a lot about my KK on this cook. It really is amazing how little airflow it takes to maintain a low temp. At first I was scared the fire was going to go out but it just cruised right along. I became more confident as the cook went on and I actually left the house for an hour or so during the cook, no issues the temp stayed rock solid. Looking at my charcoal basket after I snuffed it out, the coals burned to the right half. The smoking wood that I placed on the left half was untouched. Next time I will do something different with the smoking wood just not sure what. I may look into making a smoke pot like some of you have. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted April 10, 2016 Report Share Posted April 10, 2016 Looks great.. Next time start by lighting a bit less fuel and don't run it at one turn open for so long.. Can't beat the results! Love to see folks enjoying their KKs.. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 10, 2016 Report Share Posted April 10, 2016 Newg4 - placing smoke wood is always problematic. Szgzyies (Spelling) who is a member here described a smoke pot made out of a 2Qt Lodge cast iron pit with 3 holes drilled in the bottom (YES, the bottom). He fills it with the smoke wood of his choice and places it right on top of the coals. The smoke is ejected downward right into the fire. That little downward ejection burns off all the nasty volatiles and you're left with thin blue smoke, the holy grail. You can search for that post using the search function. I also posted something of the pot I made. It has lots of pics. Notice that I drilled too many holes. You only need three holes and you're good to go. You can also search for my post on how NOT to drill too many holes. This smoke pot works great and thanks to Szyzgies for the idea. His solution solves the quandary of where to place your smoke wood. I often use combinations of wood and pellets in my smoke pot. It simply works. Again, nice cook! Quote Link to comment Share on other sites More sharing options...
Geo Posted April 11, 2016 Report Share Posted April 11, 2016 Great looking ribs, Newg4. Nice to know you can get results like that without foil. I've gotta try some.. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 11, 2016 Report Share Posted April 11, 2016 I like the look of those ribs. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted April 12, 2016 Report Share Posted April 12, 2016 On April 9, 2016 at 0:00 PM, Newg4 said: I'm just going to let these babies cook through, not going to foil or anything. You know what’s never been said about cooking ribs on a KK grill? “I really miss spritzing and foiling.” Seriously, great job on those ribs! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2016 Report Share Posted April 19, 2016 Nice racks! I use the Syz's smoking pot that Ceramic Chef described. LOVE IT! Quote Link to comment Share on other sites More sharing options...
