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Spare Ribs on 22.5 weber - now with Q View

 
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scottvin



Joined: 27 Jun 2013
Posts: 21

PostPosted: Tue Jul 09 13 10:02 pm    Post subject: Spare Ribs on 22.5 weber - now with Q View Reply with quote

Will I be able to fit two racks of spare ribs on the 22.5 kettle?
I would prefer not to use a rib rack.

Thanks!


Last edited by scottvin on Mon Jul 15 13 8:32 am; edited 1 time in total
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Tonybel
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Joined: 09 Feb 2012
Posts: 166

PostPosted: Tue Jul 09 13 11:21 pm    Post subject: Reply with quote

Yes.
But you need to roll them and our a skewer to hold them together.
Here's a link that has a picture of rolled ribs
http://virtualweberbullet.com/rib1.html
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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Wed Jul 10 13 2:23 am    Post subject: Reply with quote

Trim them St Louis style and cut them to 11 bones long, and you should be able to get them on, as well as all the trimmings.
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Fri Jul 12 13 8:03 am    Post subject: Reply with quote

you can trim, or trim & roll......I just throw 'em on & don't worry too much about it.....



If the ones closer to the coals look like they're getting done faster, just reverse them halfway thru the cook.....

If they're much bigger than shown, I just fire a second kettle......not always an option, but a good reason to watch garage sales....... Cool


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scottvin



Joined: 27 Jun 2013
Posts: 21

PostPosted: Mon Jul 15 13 8:34 am    Post subject: Reply with quote

Worked well for me - did the 3-2-1 method and the two racks were gone in no time!





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1buckie
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PostPosted: Mon Jul 15 13 9:07 am    Post subject: Reply with quote

"and the two racks were gone in no time!"

Welp, there's your indicator right there !!!!!

looks pretty good.......crispy bark, tender inside....that's the goods !!!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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scottvin



Joined: 27 Jun 2013
Posts: 21

PostPosted: Mon Jul 15 13 11:13 pm    Post subject: Reply with quote

Just for informational purposes - I did the snake method - 2 briquettes on bottom, one on top of them. Used 4 hickory chunks and two foil packets of apple. Made the snake about 330 degrees in circumference and had about 7 briquettes that never burned.
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1buckie
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PostPosted: Tue Jul 16 13 3:50 am    Post subject: Reply with quote

That sounds about right for that kinda cook......

were you able to determine approx. grate or cooker temp?

and how much moving around of the grate or meat was needed to keep the meat from above the coals?
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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scottvin



Joined: 27 Jun 2013
Posts: 21

PostPosted: Tue Jul 16 13 4:56 am    Post subject: Reply with quote

I was about 250F at the dome during my temp checks.

I placed the two racks on the unlit charcoal side until it was time to wrap them. Then I wrapped them and put them over the burned side. I unwrapped them and placed them over the burned side for the last hour as well. I placed the rack that was furthest away from the coals during the initial cook closest to the coals during the last hour.
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1buckie
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PostPosted: Tue Jul 16 13 8:31 am    Post subject: Reply with quote

Good deal.....taking a moment to give a step-by-step really helps folks make their decisions on how to set up for these things....thanks !!!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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