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Old 10-17-2007, 08:44 PM   #11
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okay this is bizarre... my fire will not go out. I cant get to my coals and i lit the fire like nearly an hour ago.

It is still flaming. what if it burns up all my coals before the fire even goes out?

should i close the lid to suffocate the flame?
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Old 10-17-2007, 08:53 PM   #12
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Sounds like itís burning fat and oil build up from a previous grilling session. It should burn down within 5 minutes. That should be fine.
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Old 10-17-2007, 09:35 PM   #13
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When you cover a dish in a convection oven you actually defeat the purpose of using the convection feature. A convection oven is meant to circulate around the dish being cooked and keep the heat up against the food. A cover of any kind will not allow this convection heated air to reach the food.

In my experience you don't gain alot by using the convection oven for covered dishes.
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Old 10-17-2007, 09:39 PM   #14
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Quote:
Originally Posted by Aurora View Post
When you cover a dish in a convection oven you actually defeat the purpose of using the convection feature. A convection oven is meant to circulate around the dish being cooked and keep the heat up against the food. A cover of any kind will not allow this convection heated air to reach the food.

In my experience you don't gain alot by using the convection oven for covered dishes.
Agreed. Which is why I'd suggest never trying pre-baking ribs in a convection oven. It's a waste. BUT, convection is known for a solid temp differential throughout the entire oven.
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Old 10-17-2007, 09:52 PM   #15
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When i started off cooking the ribs they weren't covered.

That is why i used the convection feature.

btw - Ribs were a resounding success. I cooked @ 250 for 2 hours then finished on the grill for 30 minutes.

I got a picture coming up, have to recharge my camera.

They came out like you said Keltin - They are not falling off the bone, but they are very tender...with a little crisp skin on top. Delicious.

Honestly much better than i expected seeing its the first time ive cooked ribs.

If i were to have gone into it blind it would have been a disaster

this site is a godsend

cheers, pic coming up
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Old 10-17-2007, 10:02 PM   #16
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next time i'm gonna use that steaming/braising type method that Keltin described.

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Old 10-17-2007, 10:09 PM   #17
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Quote:
Originally Posted by Mylegsbig View Post
pic

next time i'm gonna use that steaming/braising type method that Keltin described.


Good God man..........that looks wonderful!

Nice job! Over the past few posts, it seems you're getting the hang of this!!!????? Nice....very nice!
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Old 10-17-2007, 10:18 PM   #18
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Yes sir i try very hard. Thank you.

Let's say next time i want the ribs to be a bit more tender.

What would make them turn out that way? The steam method? Less time? More time?

Lower temp, more time in oven, higher temp, less time in oven?

So many variables.....

Cheers
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Old 10-17-2007, 10:23 PM   #19
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You are going to be opening your own BBQ Joint soon! They look fabuluous.
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Old 10-17-2007, 10:34 PM   #20
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TechnicallyÖ..longer time in the oven makes them (ribs) more tender. You can do the same with good charcoal and air flow control. But easiest is oven for long time (225 for 3-4 hours) and finished on grill with sauce. Purists will cuss and say nay, but Iíve done it both ways and it does work! If you want crazy tender, drop the temp to 225 for 3.5 hours then grill.
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