Ive been well over 500* on it. Do yourself a favor and buy a real thermometer and drill a hole in the lid.

 

I need help guys..

I just bought a couple racks of smoked pork ribs, and I'd like to finish them on the grill.
I have never even attempted cooking ribs before.

Any tips you would care to share?

 

w00000000000000000000t.

 

I've got some probeulators that I use frequently. in smoker mode with a half full charcoal bowl it holds 175-225 pretty nicely for a couple hours.

I just dangle the probe down into the airspace between the lid and side.

 

Turkish smoked pork ribs, eh? You are really destroying my cultural stereotypes.

I've only ever cooked ribs in a smoker, but if you have to grill them, I would suggest doing it as slowly as possible, with a very small fire. If the grill is large enough, try to build the fire on one side and place the ribs on the other, so that the flame is not directly beneath the ribs.

 

This.

However, if i'm in a hurry, i'm not too ashamed to admit that i've cooked pork ribs under fairly high heat just continually slathering them in sauce so it carmelizes.

Is it as good as a long low heat smoke? No.

Is it still ******* delicious? Absolutely.

 

I am afraid there is a misunderstanding here.. The whole rack is smoked already. I just need to get it on the grill to heat it up, and to baste the beast with some spicy molasses bbq sauce.
Do I still need a really slow fire for that, or could I just use moderate heat to warm it up and then wait till the sauce caramelizes on it?

This stuff is really difficult to come by around here, so I do not want to ruin it..

And, speaking of cultural stereotypes, anything pork IS considered a blasphemy for most of the population over here. There is only one butcher shop selling pork in Istanbul, halfway across town from me.

 

I'd use low heat to actually heat them, then higher heat to caramelize at the end.

 

Thank you.

Time to go and start the rice pilaf. Dinner time already over here.

 

Had just finished searing both sides of a lovely porterhouse last night when the propane ran out.

Me = fail.

 

You can always finish it in a skillet if you are in a pinch like that.
Hell, even a teflon pan will do, if you are desperate. Just use a couple drops of oil (no more).

 

Many steakhouses do this anyways... finish the rest in the oven or a pan.

Or if were me: I'd consider that bitch done and eat the **** out of it.

 

Yeah, I took it inside and finished it in a frying pan. It was fine.

 

I'd just drive 5 min down the road and pick up a new thing of candy beans.

 

Closest is Lowe's and they take forever to swap a tank out. Steak would've died before I got back.

Good reference though.

 

Bought a bread machine for 40 bucks bran new! I'll never buy store bread again. First creation: Rosemary Bread.



Easy as hell to make:
Jo's Rosemary Bread Recipe - Allrecipes.com

 

Very nice, yummy as hell if you got the time to make it.

 

Making that took me all of 5 minutes to measure the ingredients and throw them into the machine. 3 hours later I had this!

 

Recipe:
pasta with mushroom, white wine and cream! « italian foodies

With a slice of my rosemary bread and a glass of wine. Tasty!

 

Venison and pork belly chili. ******* yum.