letscook
Head Chef
could add alittle liquid smoke to give a little outdoor taste
You can cook them exactly how you did in the OP.
300 seems pretty high. Have you double checked the guage?
could add alittle liquid smoke to give a little outdoor taste
Yup. Actually it can run as high as 350-375 at times.
How long would you think I'd need to smoke ribs to get decent flavor? I don't want to dry them out.
How long would you think I'd need to smoke ribs to get decent flavor? I don't want to dry them out.
How long would you think I'd need to smoke ribs to get decent flavor? I don't want to dry them out.
How long were the ribs on the grill for after the oven?
If you use a wood like mesquite, you could get away with 30 minutes.
Just remember to have the smoke started before the ribs go on. Running those temps, I would look into a box rather than foil in fear of the foil melting on a burner.
The grill I just bought has one of those smoker trays with it's own burner that works on the same principal. This will not smoke meat like a Chargriller, but adds wood flavor.