- Nov 14, 2009
- 10
- 10
I bought a Char Grill Pro 2 months ago. After putting it together I did 2 slabs of spare ribs using Jeffs rub, I pulled off the membrane and kept tempeture at 220 to 240 for 6 hours. Friends and family enjoyed them, but the meat didnot fall off the bones. 2 weeks later did the same, and everybody enjoyed. Then I started reading this column getting ideas. The 3rd time afew weeks later the ribs were still liked by everybody, but as before the meat did not fall off the bones. Then I read about the 3-2-1 procedure this week. Also modified the smoker turning the charcoal grate in the smoke box upside down, and adding an extension to the stack with a 3" aluminum duct tubing. Yesterday did 2 slabs while we were having rain and wind, not to heavy. The temp stayed around 213 for 3 hours, then put them in foil for 2 hours with apple juice added. The temp went up to 240 for an hour then slowly drifted down to 220. At the end of the 2 hours I took them out of the foil, the meat was falling off the bone and temp probe was reading 205. So I didn't do the additional hour out of the foil. I used a combination of chunck charcoal and Stubbs briquets. Family and friends where overwhelmed by how great they were, they were very moist.
