92hatchattack
Senior Cook
by the way, whats the proper way to tell if their done??? While im getting used to cooking steaks and stuf like that ive been using a digital thermometer. Will this work for ribs as well to get them to the right temp?
92hatchattack said:this seems to be the largest portable webber i can find. 12x21
This would actualy be pretty good at my aprtment.. i could even store it right outside possibly. But it quickly becomes aparent that if you can only use half the are for the food, and the other half for the fuel, that im not going to get alot of cooking space out of it, so i wont be able to make ribs for a large amount of people. oh well... ill do what i can ...
cooking the ribs in the over sound like a decent idea to give a try here at home..... allthough, it kinda takes the fun out of it now doesnt it??? LOL
john pen said:
92hatchattack said:thanks for the tips guys!
When you say the temperature is a hard to control, on smaller grills like this, or even the standup larger charcoal grills, how exactly do you manage temperature, and what should it be??? And how do you measure the temperature inside the gril when the top is on???
great info so far guys.. thanks for everything!
Green Hornet said:Welcome aboard.
Rule 1- ask lots of questions
Rule2 -cook what makes yer wife happy
Rule 3 -cook what makes you happy next!
Rule 4 - Take lots of pics!
You might want to get a Weber Smokey Mountain. You can store it in yer attic, until you cook.
92hatchattack said:question, i keep reading in a few of the recipes that you should remove the membrane... what is this??? Do all ribs have these?? Do stores like shopright remove these before putting it on the shelf.... yeah, im a newbie ... this forum could use a nice big FAQ section
Smokey_Joe said:http://wolfes5.tripod.com/wolferub/
Welcome to BBQ CENTRAL
SJ